Name: Calabaza, Corn, and Coconut Soup
Cook time: 40 min
Total time: 40 min
Yield: Makes 8 first-course servings
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

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Calabaza, Corn, and Coconut SoupMikkel Vang

Calabazas are commonly found at Latino markets already cut into large wedges; kabochas are generally sold at natural foods stores.

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.

Recipe notes

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