Calabaza, Corn, and Coconut Soup
- 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
- 2 tablespoons coarsely chopped fresh cilantro
- 1 tablespoon finely chopped shallot
- Produce
- Cilantro, fresh stems (1/4 cup)
- Cilantro, fresh (2 tablespoons)
- Corn, frozen fresh or thawed (3 ears)
- Corn, kernels (2 cups)
- Onion, medium (1)
- Shallot (1 tablespoon)
- Cooking & Baking
- Cayenne (1/4 teaspoon)
- Garlic cloves (2)
- Olive oil (4 tablespoons)
- Salt (2 1/4 teaspoons)
- Sugar (1 Pinch)
- Drinks
- Lime juice, fresh (4 1/2 teaspoons)
- Water (4 cups)
- Other
- 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)
- 1 1/4 cups well-stirred canned unsweetened coconut milk (12 ounces)
Preparation
Read recipe preparation on epicurious.com
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Recipe Stats
Published February 1, 2005 (8 years ago).
4 people saved this recipe.
