Roasted Winter Vegetable Chowder

Ingredients

• 1/2 small butternut squash, peeled and diced into 1/2-inch squares (about 2 cups diced)
• 3 medium parsnips, 1/2-inch dice (about 1 cup diced)
• 1 medium sweet potato, peeled and cut into 1/2-inch dice (about 1 cup diced)
• 2 medium carrots, 1/2-inch dice (about 1 cup diced)
• 1/2 fennel bulb, quartered & sliced thin (about 1 cup)
• 1/2 teaspoon coarse salt
• 4 tablespoons olive oil, divided
• 1 tablespoon butter
• 1 medium onion, diced (about 2 cups diced)
• 2 tablespoons flour
• 4 cups vegetable broth
• 2 medium russet potatoes, peeled and diced into 1/2-inch squares (about 2 cups)
• 2 teaspoons chopped fresh thyme (or 1/2 teaspoon dried thyme)
• 1 cup milk
• salt and pepper