In a stock pot, heat bacon, onion, celery, Anaheim chili pepper, sea salt, garlic salt, red pepper flakes and parsley flakes. Cook on medium heat until onion is tender.
Add broth, squash and parsnip. Bring to a boil. Reduce to low and simmer for one hour. Using an immersion blender (or transferring batches to a stand-up blender), puree soup ingredients. Add salt and pepper to taste.