Partially prebake the squash to make it easier to peel and cut. Wrap the whole squash in foil and bake at 375 degrees F for about 40 minutes, or until you can pierce the narrow end with a little resistance.

Once the squash is cool enough to handle, cut it in half lengthwise and remove the seeds and fibers. Cut into ¾-inch slices, peel, then dice.

Heat the olive oil in a large soup pot. Add the onion and celery and saute over medium heat until the onion turns golden, about 5 minutes.

Add the sweet potato and vegetable broth. Bring to a slow boil, then stir in the bay leaves, cumin, and salt-free seasoning blend. Lower the heat and simmer, covered, for 10 minutes.

Add the diced squash and corn. Continue to cook until all the vegetables are tender, about 15 minutes longer.

With a slotted spoon, scoop out about 2 cups of the solid ingredients, mash well, and stir back into the soup - or simply insert an immersion blender and puree a small portion of the soup right in the pot to thicken the base.

Stir in enough rice milk to give the chowder a slightly thick, creamy consistency. Season with salt and pepper, then simmer over low heat for 5 more minutes.

If time allows, let the chowder stand for about an hour before serving, then reheat gently. This soup also keeps well and can be made a day ahead, since the flavor deepens overnight.

Just before serving, stir in the parsley and garnish each bowl with sliced scallions.