Butternut, acorn, spaghetti
Hard, smooth, round and oblong
All with a solid, stiff, stem
I can't bite into them like an apple
Yet with the right tools, some time, and skill,
I can create something scrumptious to eat.
I love butternut squash soup.
Thick, sweet, savory and warmed.
It's not easy to create, it takes some work.
Is anything worth having without some work?
My serrated peeler helps me peel off the light, peach
colored skin, revealing the rich flesh beneath.
My chef's knife helps me halve it and cut off the
bottom and top, before scraping out the seeds.
Then I cube the flesh before tossing it in a pot
of chicken broth, while fresh, sliced, peeled apples
sautee with thinly sliced onions in coconut oil.
The aroma is rich and sweet. It swirls above my stove.
I give them time to cook. The heat makes everything
tender, before I combine everything in one and blend.
A dash of cinnamon, some maple syrup, cayenne pepper
along with cream, blends beautifully together in my
large pot with a handy immersion blender.
It is perfect on a cold day with a hunk of hard, crusty
fresh bread. It is edible only after I have taken my tools
and time, to prepare it, and then let elements transform it.