Calabazas are commonly found at Latino markets already cut into large wedges; kabochas are generally sold at natural foods stores.
· Soup (without corn relish) can be made 2 days ahead and chilled, covered. Reheat before serving.
· Corn relish can be made 1 hour ahead and kept, covered, at room temperature.
Recipe information
Total Time
40 min
Yield
Makes 8 first-course servings
Ingredients
For soup:
For corn relish:
Preparation
Make soup:
Step 1
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:
Step 2
Whisk together lime juice, salt, and sugar in a bowl, then add oil and whisk until combined.
Step 3
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:
Step 4
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.
Step 5
Divide soup among bowls and gently stir 1/4 cup corn relish into each.
