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1
Preheat the oven to 425.
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2
Cut the stem off the squash and carefully cut the squash in half lengthwise.
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3
Scoop out the seeds.
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4
Rub the cut sides of the squash with 1 tablespoon of the olive oil.
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5
Set the squash on a baking sheet, cut sides up, season generously with salt and pepper and cover with a sheet of parchment paper.
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6
Roast the squash for about 40 minutes, or until tender.
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7
Let the squash cool to room temperature.
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8
Scoop out the flesh and coarsely chop it.
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9
Meanwhile, in a large, heavy casserole, melt the butter in the remaining 2 tablespoons of olive oil over moderate heat.
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10
When the butter begins to brown, add the leeks and onion and cook, stirring frequently, until the onion is translucent, about 4 minutes.
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11
Add the potatoes, celery, carrots, parsnips, chicken stock, wine and thyme and bring to a boil.
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12
Reduce the heat, cover partially and simmer until the potatoes are tender, about 20 minutes.
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13
Add the chopped roasted squash to the chowder; cover and simmer for 10 minutes longer.
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14
Transfer one third of the soup to a blender and puree until smooth.
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15
Stir the puree into the soup and season with salt and pepper.
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16
Stir in the parsley and serve with the Parmesan Croutons.
