Corn and Calabaza Squash Soup
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!
  • CourseMain Course
Servings Prep Time
4people 25minutes
Cook Time
35minutes
Servings Prep Time
4people 25minutes
Cook Time
35minutes
Ingredients
  • 2tablespoons Olive oil
  • 1 medium onioncoarsely chopped
  • 1/4cup chopped fresh cilantro stems
  • 2 Garlic clovescoarsely chopped
  • 1piece Calabaza squash or 1 whole Kabocha squashpeeled, seeded, and cut into medium sized chunks (6 cups), 2 1/4-pound, 2 1/2-pound
  • 4cups broth or water
  • 15ounce can coconut milk
  • 3in ears of cornkernels cut off and reserved for relish (below) and cobs brokenhalf, fresh or frozen
  • 2teaspoons Salt
  • 1/4teaspoon Cayenne
  • 4 1/2teaspoons fresh lime juice
  • 1/4teaspoon Salt
  • Pinch Sugar
  • 2tablespoons Olive oil
  • 2cups corn kernelssee above
  • 2tablespoons 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.