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In 5-quart Dutch oven over medium-high heat, heat 2 tsp. olive oil. Add butternut squash & cook, stirring occasionally until golden; remove. In same skillet, heat 2 more tsp. olive oil; cook carrots & onions until well browned. Stir in chili powder; cook one minute, stirring. Add tomatoes with their liquid, chilies, vegetable broth, & salt. Over high heat, heat to boiling. Reduce heat to low; cover & simmer 30 minutes, stirring occasionally to break up tomatoes.
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