Halve the sweet potatoes. Halve the squash and remove seeds. Bake both for 45 minutes at 350º until tender. At the same time, mix the carrots with a small amount of additional olive oil and salt and roast until dark, but not burnt. While the vegetables are baking, sauté the onion and bay leaf in 1/4 cup olive oil until slightly caramelized. Add water, soymilk, salt, and veggie broth powder. Simmer very lightly to release bay leaf flavor into the soup. After the vegetables are done, scoop out the flesh from the squash and sweet potatoes. Add the vegetables to the soup. Puree with hand mixer or in blender until smooth. Adjust with more broth if the soup is too thick. Garnish with parsley and serve.