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.