Preheat oven to 400F

Lay out cubed butternut squash on a parchment lined baking sheet.

Drizzle with 1 tbsp of olive oil. Sprinkle with cumin, salt and pepper. Mix around with your hands to evenly coat the squash.

Bake for about 45 minutes on centre rack till softened and slightly caramelized.  Remove to cool somewhat.

Meanwhile, in a stock pot over medium heat, heat up the remaining olive oil.  Add the shallots and cook till golden.  About 10-12 minutes.  

Add the thyme and stir around. 

Add the parsnips and 1/2 of a cup of the mixed nuts.  Stir around.

Add the stock to loosen up the bits at the bottom. Bring to a boil and then reduce to a simmer.  Cook till softened, about 15-20 minutes.

Take the baked off squash and the 'soup' and purée in batches till completely smooth.

Return to the pot.  If you would like to thin it out more (this will be affected by the size of your squash, take some filtered water and swish it around in your blender container to loosen up any bits and add this water to the pot.  Or you could also add more stock.

Warm the soup through and add the white pepper, and fresh rosemary.

Taste to see if it needs more salt. This will depend on how salty your nuts were.  You will want more salt, but just taste first to see where you are starting from.

To serve,

Chop the remaining nuts coarsely.  Sprinkle some of the nuts over each serving of soup, and garnish with extra fresh rosemary.