Recipe: Calabaza, Corn, and Coconut Soup (Yumm!!!)

I found this delicious recipe & I want to share it with all of you!

CALABAZA, CORN, AND COCONUT SOUP
Calabazas (Caribbean squash or pumpkin) are commonly found at Latino markets already cut into large wedges; kabochas are generally sold at natural foods stores.

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-lb) piece calabaza squash or 1 (2 1/2-lb) 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 oz)
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

Make soup:
Heat oil in a 4- to 5-quart heavy pot over moderately high heat until hot but not smoking, then saute 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 pur e 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.

Cooks' notes:
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.

Makes 8 first-course servings
Source: Gourmet, February 2005