The Ritual Master Ingredients :
1 small butternut squash
1 onion
2 cloves of garlic
1 inch size piece of ginger
1 litre chicken stock
5-6 branches of fresh thyme
200ml coconut milk
1 tsp powdered coriander seeds
1/2 tsp powdered turmeric
1/2 tsp powered cumin
Wash your butternut squash carefully and cut it in half. Take out the seeds and soft pulp, then cut into 1 inch cubes. I personally peel the outside of the squash just partially, you can leave it unpeeled as well, the skin is very soft and cooks really good.
Roughly chop your onion, ginger and garlic, and put them in your soup pot with 3 tablespoons of oil. When the onions are translucent, add the powdered spices and cook for another minute, then add the butternut and the chicken stock, together with the thyme leaves.
Cook on medium heat for 45min or until the butternut squash is soft. Then add in the coconut milk and let cool for a moment. Mix well with a hand blender and serve warm in good company !
Bon appétit !
