2 medium russet potatoes, peeled and diced into ½-inch squares (about 2 cups)
2 teaspoons chopped fresh thyme (or ½ teaspoon dried thyme)
1 cup milk (I use 2%, but anything from nonfat to whole should work just fine)
Additional salt & freshly ground black pepper, to taste
Heat oven to 400 degrees Fahrenheit.
In a large bowl, toss the butternut squash, parsnips, sweet potatoes, carrots, and fennel with 2 tablespoons olive oil and ½ teaspoon coarse salt. Spread in a single layer on a large baking sheet and place in the oven for 25 minutes, turning every 10 minutes, or until vegetables are cooked through and browning on all sides. Set aside.
In a large saucepan over low heat, add 2 tablespoons olive oil and 1 tablespoon butter. When the butter has melted, add the onion. Increase heat to medium and cook onions, stirring frequently, until transparent and soft, about 5 minutes.
Stir in the flour and, stirring constantly, cook for 3 minutes.
Stir in the vegetable broth and potatoes. Bring to a boil over medium heat then reduce heat to low. Simmer uncovered for 15 minutes or until potatoes are soft.
Stir in thyme and roasted vegetables. Return to a simmer.
Carefully move about 3½ cups soup to a large bowl. Using a blender, puree in batches until smooth. Alternatively, use an immersion blender to (carefully!) puree half of the soup either in the bowl or in the pot. Stir the pureed mixture back into the rest of the soup.
Stir in the milk and return to a simmer.
Taste for seasonings, adding additional salt and freshly ground pepper if desired.
Serve garnished with additional thyme leaves and a few sprigs of fennel fronds if desired.
Recipe by Kitchen Treaty at http://www.kitchentreaty.com/roasted-winter-vegetable-chowder/