Calabaza, Corn, and Coconut Soup

Calabaza, Corn, and Coconut Soup
Photo by Mikkel Vang

Ingredients

  • ¼ teaspoon salt
  • 1 ¼ cups canned unsweetened coconut milk
  • 2 tablespoons olive oil
  • 2 tablespoons fresh cilantro
  • 2 cups corn kernels
  • 1 medium onion
  • 1 tablespoon shallot
  • + 10 more ingredients
    • 2 teaspoons salt
    • 4 cups water
    • ¼ cup fresh cilantro stems
    • 1 2 1/4-pound piece calabaza squash or 1 (2 1/2-lb) kabocha squash
    • 2 garlic cloves
    • ¼ teaspoon cayenne
    • 1 pinch sugar
    • 2 tablespoons olive oil
    • 4 ½ teaspoons fresh lime juice
    • 3 ears corn (fresh or frozen)

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 coo...

View full recipe at Epicurious

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