Kabocha Squash Soup with Pecans

When the odd summer breeze kisses
my skin with susurrations of chill,
I slow cook the sun (for warmth).

I cube kabocha squash
and boil it in bone broth
(for 13 minutes).

While the broth does its thing,
I slow roast some
pestled and mortared pecans.

I blend the softened sun,
pour the liquid gold
into a bowl,

and sprinkle the yum
with still hot toasty nuttiness
(for crunch).

 

photo by henry perks, on Unsplash

 - for Poets and Storytellers United--Weekly Scribblings #83: Pay Attention, where we’re asked “to choose one object in nature, examine it closely, letting it inspire in [us] a sense of wonder”. I chose the kabocha squash in my fridge and wandered into soup. Also linked to the Writers’ Pantry #84: Let’s Read Up a Storm.