Cut 2 butternut squash in half, lengthwise. Using a spoon, remove the seeds and flesh from the squash and place in a small bowl. You're going to use those seeds so don't discard them.
Next, peel the squash and dice into 2-inch cubes. Make sure you keep the peelings. Do not discard.
Heat large pot or a dutch oven over medium-high heat. Add 1 tablespoon of olive oil and swirl around to coat.
Add in the cut butternut squash chunks, peelings, and seeds, and saute for about 7-10 minutes or until lightly brown.
Add to the pot 7 cups of water, whole allspice, Chinese Five Spice, whole black peppercorns, thyme sprigs, whole cloves, cinnamon stick, and fresh whole cranberries. Bring to a boil and then cover. Reduce the heat and allow to simmer for 45 minutes.
After 45 minutes, strain the homemade vegetable broth into a large bowl. Spoon out the squash cubes and put them in the pot with the broth. Set aside.You can now discard all the solid peelings, seeds, and spices. In the empty large stockpot, add the remaining 3 tablespoons of olive oil and heat on medium-high heat. Once hot, add in the chopped shallot and saute for about 3- 5 minutes, or until the shallot starts to turn brown.
Return the homemade vegetable broth and the cooked butternut squash chunks back to the large pot. Cover and cook for 10 more minutes, stirring occasionally.
Add in the salt. Zest the orange and add zest to the soup mixture.
Bring to a boil, cover, and allow to simmer on low heat for about 30 minutes.
Once done, place the soup mixture in a food processor ensuring it's only halfway full. Puree until smooth. Expert Tip: Be very careful to not overfill the food processor. The soup contents will be extremely hot. Once pureed, pour the soup back into the large stock pot and add in the apple cider vinegar. Cook on medium-low heat for 10 minutes, stirring occasionally with a large spoon.
When done, ladle the soup into bowls. Top evenly with fresh chopped parsley, fresh chopped cranberries, and pumpkin seeds.