Peel and slice the butternut squash and sweet potato, lay out on a baking tray, drizzle with olive oil and season with pepper. Roast for 30-40 minutes.
Heat the olive oil in a large pan, add the shallot, garlic, fresh ginger and soften for 3-4 minutes, stirring continuously to avoid burning.
Add the coconut milk and stir until all combined.
Dissolve the stock cube in 600 ml of boiling water. Add the broccoli and then add MOST of the stock (reserving 50-100ml), stir and allow to simmer for 8 minutes or until the broccoli is tender.
Cook the noodles according to the packet, draining thoroughly.
Remove the butternut squash and sweet potato from the oven, allow to cool enough to handle and add to a food processor along with the reserved stock and the handful of fresh coriander. Blend until smooth then add to the pan and stir until combined and heated through.
Add the noodles and again stir until everything is incorporated.
Ladle into bowls, top with pomegranate seeds, fresh mint and fresh chilli.
