Toss all the vegetables with the olive oil, FreshZen garlic sauce, and spices. Spread onto a parchment paper-lined baking sheet and cook at 350°F (180°C) for 30 minutes, or until the squash and carrots are tender enough to easily pierce with a fork. Toss the vegetables once or twice while they are baking.
While the vegetables are roasting, clean off the butternut squash seeds, toss with oil and spices and bake on another parchment-lined baking sheet in the oven for 15 minutes, until slightly golden and crunchy, toss once while they are cooking. Remove from the oven and allow to cool.
After the veggies have roasted, add them straight to a large pot on high heat along with the vegetable stock and coconut milk. Then blend using a blender. Reheat, serve with coconut cream and the roasted squash seeds, and enjoy! Garnish with pomegranate seeds and fresh parsley on top.
Ruby ruby@freshzenfoods.com
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