Calabaza, Corn, and Coconut Soup

This soup is a great combination of flavors. The squash can be found at your international markets or substitute with butternut squash.  Add a swirl of creme fraiche to the relish or a lump of crab meat for a change

For soup:

2 tablespoons olive oil

1 medium onion, coarsely chopped

1/4 cup finely chopped fresh cilantro stems

2 garlic cloves, coarsely chopped

1 (2 1/4-pound) piece calabaza squash or 1 (2 1/2-pound) whole kabocha squash, peeled, seeded, and cut into 1/2-inch pieces (6 cups)

4 cups water

1 1/4 cups well-stirred canned unsweetened coconut milk (12 ounces)

3 ears of corn (fresh or thawed frozen), kernels cut off and reserved for relish (below) and cobs halved crosswise

2 teaspoons salt

1/4 teaspoon cayenne

For corn relish:

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

Directions

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.

Moroccan Spiced Chickpea and Lentil Soup

Ginger, turmeric, cinnamon and saffron infuse each spoonful of this savory soup — a hearty combination of lentils, chickpeas, fennel, onions and tomatoes. Pick up the spice profile with a dollop of Charmoula, a Moroccan condiment with garlic, cumin, cilantro and jalapeño. Great with a warm whole wheat pita and a simple salad on the side.

Ingredients

Charmoula
4 to 5 tablespoons extra virgin olive oil
1 teaspoon cumin seeds, toasted and ground
1 clove garlic
1 jalapeño pepper, seeded and deveined
Juice and zest of 1 lemon
1 bunch cilantro
Salt and pepper to taste Soup
1/4 cup extra virgin olive oil
1 fennel bulb, chopped
1 medium red onion, chopped
1 medium white onion, chopped
2 (14-ounces) cans chopped tomatoes, with their liquid
1/2 teaspoon ground ginger
1/2 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
2 cloves garlic, finely chopped
Pinch of saffron threads (optional)
4 cups gluten-free, low-sodium vegetable broth
1 cup dried lentils (green, brown, red or yellow), picked through and rinsed
4 sprigs cilantro
4 sprigs parsley
2 dried bay leaves
2 tablespoons sugar
Salt and pepper to taste
3 cups canned chickpeas, drained and rinsed

Directions

For the charmoula, mix 4 tablespoons of the oil, cumin, garlic, jalapeños, and lemon juice in a food processor to make a purée. Pick cilantro leaves from their stems and add to food processor along with zest and salt and pepper. Pulse mixture a couple of times, scraping it down from the side of the bowl in between pulses. Add the remaining 1 tablespoon oil if needed. The mixture should resemble a rustic pesto. Place in tightly closed container and refrigerate for up to two days.

For the soup, heat oil in a 4-quart pot with over medium heat. Add fennel and gently cooking for a couple of minutes while the fennel releases its natural juices. Add red and white onions and cook until soft and translucent, stirring mixture from time to time, about 12 minutes. Add tomatoes with their liquid and increase heat to high until the mixture comes to a simmer. Add the ginger, turmeric, cinnamon, garlic and saffron, if using, and let them infuse the mixture with their flavors for a few more minutes.

Add broth, lentils, cilantro and parsley sprigs, and bay leaves and bring to a boil, then reduce heat to a simmer. Add sugar and salt and pepper, stirring the mixture a couple of times. Cover pot and let simmer for about 25 minutes or until the lentils are tender. Add chickpeas and cook, uncovered, for another 5 to 7 minutes until heated through. Mix well and season again with salt and pepper. Remove and discard bay leaves, cilantro, and parsley.

Serve soup hot, with 1 tablespoon of the reserved charmoula on top, if desired. (For a thicker soup, remove about 1 cup of the cooked lentils and chickpeas from the soup and process them in blender, adding some extra liquid if needed. Add the blended mixture back to the soup. For a thinner soup, add extra vegetable broth.)