Corn and Calabaza Squash Soup

/ / Published in Soup for Dinner
Corn and Calabaza Squash Soup
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Prep Time minutes 25
Cook Time 35 minutes
Passive Time
Servings people
Prep Time minutes 25 Cook Time 35 minutes Passive Time Servings people
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This is the season for winter squash! This soup makes a great starter for a Thanksgiving feast or any fall/winter meal. Instead of a sweet tasting winter squash soup, this soup uses coconut milk and cilantro along with corn, to create a unique Thai-inspired winter squash soup. Surprise your dinner guests with this unexpected fall soup at your next dinner!
Ingredients
  • 2 tablespoons Olive oil
  • 1 medium onion coarsely chopped
  • 1/4 cup chopped fresh cilantro stems
  • 2 Garlic cloves coarsely chopped
  • 1 piece Calabaza squash or 1 whole Kabocha squash peeled, seeded, and cut into medium sized chunks (6 cups), 2 1/4-pound, 2 1/2-pound
  • 4 cups broth or water
  • 15 ounce can coconut milk
  • 3 in ears of corn kernels cut off and reserved for relish (below) and cobs brokenhalf, fresh or frozen
  • 2 teaspoons Salt
  • 1/4 teaspoon Cayenne
  • 4 1/2 teaspoons fresh lime juice
  • 1/4 teaspoon Salt
  • Pinch Sugar
  • 2 tablespoons Olive oil
  • 2 cups corn kernels see above
  • 2 tablespoons coarsely chopped fresh cilantro
  • 1 Shallot
Ingredients
  • 2 tablespoons Olive oil
  • 1 medium onion coarsely chopped
  • 1/4 cup chopped fresh cilantro stems
  • 2 Garlic cloves coarsely chopped
  • 1 piece Calabaza squash or 1 whole Kabocha squash peeled, seeded, and cut into medium sized chunks (6 cups), 2 1/4-pound, 2 1/2-pound
  • 4 cups broth or water
  • 15 ounce can coconut milk
  • 3 in ears of corn kernels cut off and reserved for relish (below) and cobs brokenhalf, fresh or frozen
  • 2 teaspoons Salt
  • 1/4 teaspoon Cayenne
  • 4 1/2 teaspoons fresh lime juice
  • 1/4 teaspoon Salt
  • Pinch Sugar
  • 2 tablespoons Olive oil
  • 2 cups corn kernels see above
  • 2 tablespoons coarsely chopped fresh cilantro
  • 1 Shallot
Instructions
  1. 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.
  2. Add cilantro stems and garlic and cook, stirring occasionally, 3 minutes.
  3. Add squash pieces and cook, stirring frequently, 3 minutes.
  4. Stir in broth/water, coconut milk, corn cobs, salt, and cayenne and simmer, uncovered, stirring occasionally, until squash is very tender, about 15 minutes.
  5. Prepare corn relish while soup simmers:
  6. Whisk together lime juice, salt, and sugar in a bowl, then add oil and whisk until combined. Add corn kernels, along with cilantro and shallot and toss well to coat.
  7. Remove corn cobs from pot and purée soup using an immersion blender or blender, until smooth and creamy.
  8. Divide the soup among bowls and top each with corn relish.

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