Calabaza, Corn, And Coconut Soup Recipe

Name: Calabaza, Corn, And Coconut Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Heat oil in a 4- to 5-quart heavy pot over moderately high heat until hot but not smoking, then saute 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
Whisk together lime juice, salt, and sugar in a bowl, then add oil and whisk until combined.
3
Cook corn kernels in a saucepan of
4
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.
5
Discard corn cobs, then puree soup in batches in a blender (use caution when blending hot liquids) until smooth, transferring to a 2-quart measure.
6
Divide soup among bowls and gently stir 1/4 cup corn relish into each.

430

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 medium onion, coarsely chopped, 1/4 cup finely chopped fresh cilantro stems, 2 garlic cloves, coarsely chopped, and more.

Yes, Calabaza, Corn, And Coconut Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Calabaza, Corn, And Coconut Soup

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