Heat 1 tablespoon of olive oil in a large pot over medium heat.
Add the diced onion and cook for 4-5 minutes until softened and translucent.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Add the ground turkey to the pot and cook, breaking it apart with a spoon, until browned and cooked through, about 6-8 minutes.
Remove the cooked turkey mixture from the pot and set aside.
In the same pot, heat the remaining 1 tablespoon of olive oil over medium heat.
Add the cubed butternut squash and cook for 5 minutes, stirring occasionally.
Add the ground cumin, ground cinnamon, and ground nutmeg to the squash and stir to coat evenly.
Pour in the chicken broth and water, and bring the mixture to a boil.
Reduce heat to low, cover, and simmer for 20-25 minutes, or until the butternut squash is tender when pierced with a fork.
Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth, then return to the pot.
Stir the cooked ground turkey back into the pureed soup and heat through for 3-5 minutes.
Season the soup with salt and black pepper to taste.
Ladle the soup into bowls and garnish each serving with chopped fresh parsley.