Ingredients
1
medium onion, coarsely chopped
1/4
cup finely chopped fresh cilantro stems
2
garlic cloves, coarsely chopped
1
(2 1/4-lb) piece calabaza squash or 1 (2 1/2-lb) whole kabocha squash, peeled, seeded, and cut into 1/2-inch pieces (6 cups)
1
1/4 cups well-stirred canned unsweetened coconut milk (12 oz)
3
ears of corn (fresh or thawed frozen), kernels cut off and reserved for relish (below) and cobs halved crosswise
4
1/2 tsp fresh lime juice
2
cups corn kernels (see above)
2
tbsp coarsely chopped fresh cilantro
1
tbsp finely chopped shallot
Directions
2.
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.
3.
Prepare corn relish while soup simmers:
4.
Whisk together lime juice, salt, and sugar in a bowl, then add oil and whisk until combined.
5.
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.
7.
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.
8.
Divide soup among bowls and gently stir 1/4 cup corn relish into each.
10.
Soup (without corn relish) can be made 2 days ahead and chilled, covered. Reheat before serving.
11.
Corn relish can be made 1 hour ahead and kept, covered, at room temperature.
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