· 1 medium butternut squash, peeled and cut into 2-inch cubes· 3 eaches carrots, peeled and cut into thirds· 2 tablespoons olive oil, divided· 1 tablespoon curry powder· 2 teaspoons chili powder· 2 teaspoons coarsely ground black pepper· 1 pinch salt· ½ medium yellow onion, chopped· 1 habanero pepper, seeded and chopped, or more to taste· 4 cloves garlic, diced· 4 cups water, or more to taste· 2 cubes chicken bouillon
Step 1Preheat the oven to 425 degrees F (220 degrees C).Step 2Place 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 3Roast in the preheated oven until vegetables are soft, about 20 minutes.Step 4Meanwhile, 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 5Transfer carefully to an electric blender or food processor, in batches if necessary, and blend until smooth.