Pour chicken broth into a large stock pot over medium high heat. Add butternut squash, leek, celery, apples, garlic, thyme, and allspice and simmer until soft (about 30 minutes). Meanwhile heat oven to 350 degrees and toss parsnips in coconut oil and spread onto a baking sheet. Roast in oven to 30 minutes. Add roasted parsnips to soup and puree in batches until soup is smooth. Pour in half and half and stir until combined. Serve.