Step 1

Preheat the oven to 425 degrees F (220 degrees C).

Step 2

Place squash and carrots in a bowl. Drizzle with 1 tablespoon olive oil and add curry powder, chili powder, pepper, and salt. Place on a rimmed baking sheet.

Step 3

Roast in the preheated oven until vegetables are soft, about 20 minutes.

Step 4

Meanwhile, place onion, habanero pepper, and garlic in a pot with remaining olive oil and saute over medium heat until soft and fragrant, 5 to 7 minutes. Add water and bouillon, increase heat to medium-high, and bring to a boil. Stir in roasted squash and carrots, reduce heat, and let simmer for 10 to 15 minutes.

Step 5

Transfer carefully to an electric blender or food processor, in batches if necessary, and blend until smooth.