Recipes

Calabaza, Corn, and Coconut Soup

1 Mins read
0
33
0
Share
Scroll to recipe
Share
Calabaza, Corn, and Coconut Soup

Calabaza, Corn, and Coconut Soup

amanda

Equipment

  • - Vegetable Peeler

  • - Chef's Knife

  • - Cutting Board

  • - Large Pot or Dutch Oven

  • - Wooden Spoon or Spatula

  • - Immersion Blender

  • - Strainer

  • - Measuring Cups & Spoons

  • - Can Opener (conditional based on coconut usage)

  • - Food Processor (optional for preparation convenience)

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

Instructions

1

Instruction 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. Add cilantro stems and garlic and cook, stirring occasionally, 3 minutes. Add squash pieces and cook, stirring frequently, 3 minutes. Stir in water, coconut milk, corn cobs, salt, and cayenne and simmer, uncovered, stirring occasionally, until squash is very tender, about 15 minutes.
2

Instruction 2

Whisk together lime juice, salt, and sugar in a bowl, then add oil and whisk until combined.
3

Instruction 3

Cook corn kernels in a saucepan of boiling salted water until just tender, 2 to 3 minutes. Drain in a sieve, then rinse under cold water to stop cooking. Drain well, then transfer to dressing along with cilantro and shallot and toss well to coat.
4

Instruction 4

Discard corn cobs, then purée soup in batches in a blender (use caution when blending hot liquids) until smooth, transferring to a 2-quart measure.
5

Instruction 5

Divide soup among bowls and gently stir 1/4 cup corn relish into each.
0
33
0
Share
You may also like
Recipes

hot-buttered-rum

1 Mins read
Introduction Discover the cozy warmth and delightful flavors of a timeless classic. The Hot Buttered Rum recipe invites you to indulge in…
Recipes

Fish Vermicelli with Fresh Dill and Pineapple Sauce

1 Mins read
Introduction Dive into the delightful world of flavors with “Fish Vermicelli with Fresh Dill and Pineapple Sauce”, a unique culinary experience that…
Recipes

Endive and Chicory Salad with Grainy Mustard Vinaigrette

2 Mins read
Introduction This Endive and Chicory Salad with Grainy Mustard Vinaigrette is a delightful combination of the earthy, slightly bitter flavors of Belgian…

Leave a Reply

Your email address will not be published. Required fields are marked *