We are straddling seasons—one toe in winter, both hands white knuckled grasping tenaciously and struggling feverishly to hang on to any shred of a memory of summer. Or is that just me? So here’s a soup that bridges the seasonal gap.
I live by turning lemons into lemonade—but not literally. I don’t drink sweetened drinks. But if I buy a basket of peaches and they taste a little woolly, I try to hold my temper and come up with recipes that mask the imperfection. Hence Ginger Peach Chutney and Curried Peach Squash Soup. At this rate I’m starting to relish imperfection.
Curried Peach Squash Soup
- 1 kabocha squash, halved and roasted with seeds and skin, in an inch of water in a pan for 40 minutes at 400F, until softened
- 5 medium-sized peaches, pitted and quartered
- 2 peaches, sliced and grilled, as garnish
- 1 c water
- 1 c coconut milk
- 1 T coconut oil
- sea salt and freshly ground black pepper
- 2 t curry powder
- 1/2 t cinnamon
- 1/2 t Tabasco (optional)
- cilantro leaves or chopped basil
Blend until smooth and serve hot, garnished with cilantro and grilled peach slices. Serves 6-8. Curried Peach Squash Soup simply screams Thanksgiving.
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