Preheat oven on Roast Convection to 420°F. Oil baking sheet.

Peel, de-seed and cube squash into 1 cubes. Place squash on baking sheet in single layer. Roast until squash soft, about 30 minutes. Turn half-way through.

Meanwhile, heat oil in heavy large pot over medium-low heat. Mix in onion, brown sugar, ginger, garlic and cinnamon. Cover pot and cook until onion is tender, about 15 minutes. Add squash and 5 cups chicken broth. Bring to boil. Reduce heat to medium-low. Cover and simmer 10 minutes. Discard cinnamon.

Purée soup with stick blender. Season soup with salt and pepper. Thin soup with more broth if necessary. Stir in cream at very end. Ladle into bowls. Sprinkle with parsley and serve