Calabaza Corn and Coconut Soup

Ingredients:
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

Instructions:

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.

Source: http://epi.us/KQ9Vzs