Preheat the oven to 400°F (200°C).
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.
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.
Add the sesame oil to a pot along with chopped onions and sauté until the onions are softened.
Add crushed garlic and Thai green curry paste and sauté for a minute to lightly toast the spices.
Add coconut milk and vegetable stock to the pot.
Then add soy sauce and the roasted butternut squash and carrots and stir in.
Simmer for 10 minutes to blend the flavors and then turn off the heat and blend with an immersion blender.
Add salt and pepper to taste.
Serve in bowls topped with a drizzle of coconut milk, crushed roasted salted peanuts, red pepper flakes and some fresh cilantro.