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1. Preheat oven to 375u00b0F.
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2. Cut the butternut squash in half and scoop out the seeds. Discard the seeds.
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3. Place the squash cut side up on a sheet pan. Drizzle a little olive oil over each squash half, season with salt and pepper. Add 1 cup of water into the bottom of the pan. Put into the hot oven.
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4. Toss the diced sweet potato and parsnips with about 1 tablespoon of olive oil, salt and pepper.
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5. After the squash has been in the oven for about 20 minutes, remove it from the oven. Add the sweet potatoes and parsnips to the sheet pan in a single layer. Return the pan of vegetables to the oven to roast for about 25 minutes more, until the vegetables are tender.
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6. When the roasted vegetables are done, pour any liquid that has accumulated in the center of the squash into a bowl and reserve it for later.
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7. Score and scoop the flesh of the butternut squash from the skin, set to the side. Discard the skin.
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8. In a Dutch oven, over medium heat, sweat the onions and garlic in the remaining 1 tablespoon of olive oil.
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9. When the onions are translucent, add the cumin, cayenne, dry mustard, allspice and cloves to the pan. Cook and stir for 2 or 3 minutes.
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10. Add the roasted vegetables to the Dutch oven. Pour the reserved liquid from the squash into the pan, as well as the stock and remaining 1 cup of water.
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11. Taste for seasoning and add salt and pepper as needed.
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12. Simmer for about 20 minutes.
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13. Puree the soup with either a handheld immersion blender, or pour the soup into a regular blender.
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14. If desired, add the heavy cream to the soup (see note below). Or to be fancy, drip a couple of teaspoons of cream into each bowl of soup.
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Note: This soup can be frozen for up to 2 months; just don't add the heavy cream.
