Calabaza, Corn, and Coconut Soup

Name: Calabaza, Corn, and Coconut Soup
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 8
Cuisine: Global
Ingredients: 0 teaspoons cayenne; 59 milliliters finely chopped fresh cilantro stems; 340 grams 1/4 cups well-stirred canned unsweetened coconut milk; 473 milliliters corn kernels (see above); 3 ears of corn (fresh or thawed frozen), kernels cut off and reserved for relish (below) and cobs halved crosswise; 2 Tbsps coarsely chopped fresh cilantro; 2 garlic cloves, coarsely chopped; 5 teaspoons fresh lime juice; 2 Tbsps olive oil; 1 medium onion, coarsely chopped; 0 teaspoons salt; 1 Tbsp finely chopped shallot; 1 kilograms calabaza squash or 1 (2 1/2-pound) whole kabocha squash, peeled, seeded, and cut into 1/2-inch pieces (6 cups); 1 pinch Pinch of sugar; 946 milliliters water

Calabaza, Corn, and Coconut Soup might be just the soup you are searching for. One portion of this dish contains roughly 5g of protein, 14g of fat, and Autumn will be even more special with this recipe. If you have lime juice, cilantro stems, onion, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 40 minutes.

Instructions

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.

Ingredients you will need

Onion

Cooking Oil

Equipment you will use

Pot

Add cilantro stems and garlic and cook, stirring occasionally, 3 minutes.

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Cilantro

Garlic

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.

Ingredients you will need

Coconut Milk

Ground Cayenne Pepper

Squash

Water

Corn

Salt

Whisk together lime juice, salt, and sugar in a bowl, then add oil and whisk until combined.

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Lime Juice

Sugar

Salt

Cooking Oil

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Whisk

Bowl

Cook corn kernels in a saucepan of boiling salted water until just tender, 2 to 3 minutes.

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Corn Kernels

Water

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Sauce Pan

Drain in a sieve, then rinse under cold water to stop cooking.

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Water

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Sieve

Drain well, then transfer to dressing along with cilantro and shallot and toss well to coat.

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Cilantro

Shallot

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.

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Corn

Soup

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Blender

Divide soup among bowls and gently stir 1/4 cup corn relish into each.

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Soup

Corn

Equipment you will use

Bowl

· 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.

Ingredients you will need

Soup

Corn