Calabaza, Corn, and Coconut Soup |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Calabazas are commonly found at Latino markets already cut into large wedges; kabochas are generally sold at natural foods stores. Ingredients:
2 tablespoons olive oil |
1 medium onion, coarsely chopped |
1/4 cup 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 cups water |
1 1/4 cups well-stirred canned unsweetened coconut milk (12 ounces) |
3 ears of corn (fresh or thawed frozen), kernels cut off and reserved for relish (below) and cobs halved crosswise |
2 teaspoons salt |
1/4 teaspoon cayenne |
4 1/2 teaspoons fresh lime juice |
1/4 teaspoon salt |
pinch of sugar |
2 tablespoons olive oil |
2 cups corn kernels (see above) |
2 tablespoons coarsely chopped fresh cilantro |
1 tablespoon finely chopped shallot |
Directions:
1. Make soup: Heat oil in a 4- to 5-quart heavy pot over moderately high heat until hot but not smoking, then 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 and simmer, uncovered, stirring occasionally, until squash is very tender, about 15 minutes.
2. Prepare corn relish while soup simmers: Whisk together lime juice, salt, and sugar in a bowl, then add oil and whisk until combined.
3. 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, then transfer to dressing along with cilantro and shallot and toss well to coat.
4. 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.
5. Divide soup among bowls and gently stir 1/4 cup corn relish into each.
6. Cooks' notes: · 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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