Heat the oil and butter in a large pan, then add the diced butternut squash, rosemary and garlic along with the parmesan crusts. If you're using a soup machine the parmesan crust may stick to the heater element. We would recommend going old school on this recipe.
Let the crusts melt a little and the butternut squash colour slightly for about 10 Minutes, then add the stock, passata and smoked paprika. Bring to the boil, then simmer gently for 30 Minutes.
Pick out the rosemary sprigs and parmesan crust and pour the soup into a blender. Liquidise until smooth and return to the pan to heat through.