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Export 9 ingredients for grocery delivery
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.
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