This is the perfect yummy soup recipe for the fall. My hubby has been making this recipe since before I met him. It tastes like home. :)
Ingredients:
2 tablespoons olive oil1 medium onion, coarsely chopped
1/4 cup finely chopped fresh cilantro stems
2 garlic cloves, coarsely chopped
1 average sized kabocha squash, peeled, seeded, and cut into 1-2 inch hunks
4 cups water
1 1/4 cups well-stirred canned unsweetened coconut milk (12 ounces)
3 ears of corn, 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
Soup Directions:
To start, peel and cut squash. Viet likes to use a cleaver to cut the squash. Cut the kernels from the corn and half the cobs. Pet the kernels aside for the relish.
Heat oil in a large heavy pot over moderately high heat, then sauté onions, until they are soft and browned (should just take a few minutes). Add cilantro stems and garlic and cook for a few minutes, stirring occasionally. Add squash pieces and cook, stirring frequently, for a few minutes. Stir in water, coconut milk, corn cobs, salt, and cayenne and simmer, uncovered, stirring occasionally, until squash is very tender, about 15 minutes.
While the soup is simmering, prepare the yummy relish. Combine lime juice, salt, and sugar in a separate bowl, and then add oil and whisk until well combined.
Relish Directions: Boil salted water in a separate saucepan and add corn kernels. Cook for a few minutes until tender. Drain and then rinse under cold water. Transfer to a clean bowl and mix with cilantro and shallot.
The finishing touches:
Remove the corn cobs from the soup bowl, the use immersion blender to liquify the soup. Serve soup immediately and top with a few sprinkles of relish!
Enjoy!
