1. Dice the butternut squash into about 1 inch cubes (leaving out the rind, of course). Toss cubes into a large soup pot or dutch oven that has a lid. Get as much of the squash as you can while leaving both the rind and the seedy core behind. 

2. Chop up the parsnip, shallot, and apples and toss into the pot with the butternut squash. Add the garlic cloves, rosemary, marjoram, paprika, 5 pinches of Kosher salt, and some ground black pepper to the pot. Mix well. 

3. Place pot on stovetop on medium heat. Add the olive oil and butter and mix. Stir every 1 to 2 minutes until all ingredients are well coated. 

4. Once butter is melted fully and ingredients have all cooked together for at least 10 minutes, pour in the vegetable broth and stir. Bring to a simmer and cover. Let cook at a simmer for a total of 30 minutes, stirring every 5-10 minutes or so. 

5. After 30 minutes of simmering, flavors will have fully developed. Turn to low or warm heat. Add the half and half and stir well. 

6. To blend the soup, you can either use a standard or immersion blender. If using a standard blender, carefully transfer soup to the blender and pulse until mixture is very smooth. If using an immersion blender, place the blending stick all the way in the pot and pulse all around until fully blended and smooth. 

7. Taste soup and add Kosher salt and black pepper to taste as needed.

Plating: Serve warm either as is or with some of your favorite add ins. My favorites to add include Italian sausage, bacon, grilled shrimp, shredded parmesan cheese, chives, and/or other fresh herbs.