Pre-heat oven to 200°C. Place butternut squash in a large baking sheet, drizzle with olive oil and season with salt and pepper, and roast in oven for twenty minutes.
In a medium size pot, sauté onions, apples and carrots with olive oil until they have caramelised. Add roasted pumpkins and chicken stock, leave to simmer in medium heat for about 15 minutes, until all the ingredient have softened.
Purée mixture with the hand blender.
Pour the mixture back into the pot, add bay leaf, cooking cream, coriander powder and season with salt and pepper; leave to simmer for 5 more minutes. The cooking cream gives the soup a delicious creamy flavour, but you can also opt to skip this ingredients altogether and you can rest assured that the flavours will still be delicious.
Serve in a bowl with a drizzle of cooking cream and garnish with parsley.