Preheat oven to 400°F. On a baking pan, toss squash, carrots, red bell peppers,garlic, and onion.Add 2 tablespoons of olive oil and season with thyme,parsley, curry powder, salt, and pepper.Roast them until getting tender, around 15-20 minutes.Meanwhile, clean off the squash seeds, toss with oil. In a skillet over medium-high heat, toast them until theyget golden brown. set aside, let them cool.After the veggies have roasted, add them right to a largepot on medium heat.Then pour over 4 cups of water.Let it Simmer 5 minutes, then with hand blender blend soupuntil it becomes creamy.Serve with roasted squash seeds, and enjoy.