CALABAZA, CORN, AND COCONUT SOUP
Steps:
- Make soup:
- 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.
- Prepare corn relish while soup simmers:
- Whisk together lime juice, salt, and sugar in a bowl, then add oil and whisk until combined.
- 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.
- Finish soup:
- 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.
- Divide soup among bowls and gently stir 1/4 cup corn relish into each.
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Eileen Boyle
[email protected]I can't wait to try this soup! It looks delicious.
Natalia G
[email protected]This soup is a great way to warm up on a cold day.
Renee Whitwam
[email protected]I'm not a fan of spicy food, so I omitted the poblano pepper. The soup was still very flavorful.
Maricel Solivel
[email protected]I'm allergic to coconut, so I used almond milk instead. The soup was still delicious!
Kafuuma Gad
[email protected]This soup is a great way to get your kids to eat their vegetables. My kids love the sweetness of the calabaza and corn.
Umar mehar
[email protected]I've made this soup several times now and it's always a hit. It's a great soup for a weeknight meal because it's so easy to make.
Ankit Singh
[email protected]This soup is a great way to use up leftover calabaza. It's also a very affordable recipe, which is always a plus.
Pili Selemani
[email protected]I'm not a huge fan of calabaza, but I thought this soup was really good. The corn and coconut milk balanced out the sweetness of the calabaza perfectly.
Ebenezer Charles
[email protected]This soup was a disappointment. The flavors were bland and the texture was watery. I wouldn't recommend this recipe.
fahima Safwan
[email protected]This soup is amazing! The flavors are so well-balanced and the texture is perfect. I love the addition of the coconut milk, which gives the soup a creamy and rich flavor.
Patricia Love
[email protected]The soup was good, but I found it to be a bit too sweet for my taste. I think I would have preferred it with less calabaza or corn.
Muhammed Abubakar
[email protected]This soup was easy to make and turned out great! I used canned calabaza and corn, and it still tasted delicious. I will definitely be making this soup again.
Sophie
[email protected]I made this soup for a potluck and it was a hit! Everyone loved it. The soup was creamy and flavorful, and the corn and calabaza added a nice sweetness. I will definitely be making this soup again.
DJ DASECA
[email protected]This soup was absolutely delicious! The flavors of the calabaza, corn, and coconut blended together perfectly. I loved the addition of the poblano pepper, which added a bit of spice. I will definitely be making this soup again.