Ingredients: |
Ingredients: For Soup:
2 Tbs. olive oil
1 medium onion, coarsely chopped
1/4 c. finely chopped fresh cilantro stems
2 garlic cloves, coarsely chopped
1 (2 1/4-pound) piece calabaza squash or 1 (2 1/2-pound) whole kabocha squash, peeled, seeded and cut into 1/2-inch pieces (6 cups)
4 c. water
1 1/4 c. well-stirred canned unsweetened coconut milk (12 oz.)
3 ears of corn (fresh or thawed frozen), kernels cut off and reserved for relish (below) and cobs halved crosswise
2 tsp. salt
1/4 tsp. cayenne
For Corn Relish:
4 1/2 tsp. fresh lime juice
1/4 tsp. salt
Pinch of sugar
2 Tbs. olive oil
2 c. corn kernels (see above)
2 Tbs. coarsely chopped fresh cilantro
1 Tbs. finely chopped shallot
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Directions: |
Directions:Heat oil in a 4- or 5-quart heavy pot over moderately high heat until hot but not smoking. Sauté onion, stirring occasionally, until beginning to soften and edges are browned, about 4 minutes. Add cilantro stems and garlic and cook, stirring occasionally, 3 minutes. Add squash pieces and cook, stirring frequently, 3 minutes. Stir in water, coconut milk, corn cobs, salt and cayenne. Simmer uncovered, stirring occasionally, until squash is very tender, about 15 minutes.
Prepare corn relish while soup simmers. Whisk together lime juice, salt and sugar in a bowl, then add oil and whisk until dressing is combined.
Cook corn kernels in a saucepan of boiling salted water until just tender, 2 to 3 minutes. Drain in a sieve, then rinse under cold water to stop cooking. Drain well and transfer to dressing along with cilantro and shallots, tossing well to fully coat.
Finish soup:
Discard corn cobs, then purée soup in batches in a blender (use caution when blending hot liquids) until smooth, transferring to a 2-quart measure.
Divide soup among bowls and gently stir ¼ cup corn relish into each. |
Personal
Notes: |
Personal
Notes: Calabazas are commonly found at Latino markets already cut into large wedges; kabochas are generally sold at natural foods stores.
Soup (without corn relish) can be made 2 days ahead and chilled, covered. Reheat before serving.
Corn relish can be made 1 hour ahead and kept, covered, at room temperature.
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This recipe for Calabaza, Corn and Coconut Soup is from