Step 1

Preheat the oven to 400°F (200°C).

Step 2

Add peeled and chopped butternut squash and carrots into a mixing bowl and add sesame oil, sea salt and black pepper and toss well so that the butternut squash and carrots are lightly coated in the oil and spices.

Step 3

Spread out in a roasting pan or on a parchment lined baking sheet (if you don’t have a roasting pan). Bake for 35 minutes.

Step 4

Add the sesame oil to a pot along with chopped onions and sauté until the onions are softened.

Step 5

Add crushed garlic and Thai green curry paste and sauté for a minute to lightly toast the spices.

Step 6

Add coconut milk and vegetable stock to the pot.

Step 7

Then add soy sauce and the roasted butternut squash and carrots and stir in.

Step 8

Simmer for 10 minutes to blend the flavors and then turn off the heat and blend with an immersion blender.

Step 9

Add salt and pepper to taste.

Step 10

Serve in bowls topped with a drizzle of coconut milk, crushed roasted salted peanuts, red pepper flakes and some fresh cilantro.