Preheat Oven: Start by setting your oven to 400°F (200°C) to prepare for roasting those beautiful vegetables.

Roast Vegetables: In a large bowl, combine butternut squash, parsnips, sweet potato, carrots, and fennel. Drizzle with olive oil and sprinkle with kosher salt. Spread on a baking sheet, and roast for 40 minutes, turning occasionally until they are tender and golden.

Sauté Onion: In a large saucepan over low heat, pour in a splash of olive oil. Add diced onion along with a pinch of salt and sauté for about 10 minutes until soft and fragrant.

Thicken Chowder Base: Stir in all-purpose flour and cook for about 3 minutes to remove the raw taste. Gradually add vegetable broth, diced russet potatoes, and fresh thyme. Bring to a boil, then reduce the heat and simmer for 15 minutes until the potatoes are soft.

Combine & Blend: Remove the thyme stems, then add in the roasted vegetables. Carefully blend about 3 cups of the mixture until smooth, then return it to the pot. Stir in milk and simmer until warmed through.

Final Seasoning: Taste your chowder and adjust the seasoning with additional salt and pepper. Garnish with crumbled bacon or fresh herbs if desired.