Corn and Calabaza Squash Soup
Prep Time minutes 25
Cook Time 35 minutes
Passive Time
Servings people
| Prep Time minutes 25 | Cook Time 35 minutes | Passive Time | Servings people |
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
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Ingredients
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- 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 broth/water, coconut milk, corn cobs, salt, and cayenne and simmer, uncovered, stirring occasionally, until squash is very tender, about 15 minutes.
- Prepare corn relish while soup simmers:
- 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.
- Remove corn cobs from pot and purée soup using an immersion blender or blender, until smooth and creamy.
- Divide the soup among bowls and top each with corn relish.
