preheat oven to 400. Arranged cubed butternut squash on a cookie sheet. Toss with olive oil, salt, and pepper. Roast for about 30 minutes or until soft and browning at the edges.
While squash is roasting, peel and chop parsnips, apple, and onion. Clean and chop celery. Add all four to a dutch oven with about a tablespoon of olive oil over medium heat, stirring occasionally. Saute until softened.
Once butternut squash is roasted, add to dutch oven to mix with other vegetables. Add white wine, stock, and spices, and bring to a boil. Reduce heat to a simmer and add heavy cream.
Puree with an immersion blender. Taste and adjust seasoning to preferred palette.
Top with roasted and salted pumpkin seeds, apples sauted in butter, and/or sour cream.
