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Calabaza, Corn, And Coconut Soup

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Epicurious
Related tags
soups dairy free gluten free low carb vegan vegetarian lunch
Nutrition per serving    (USDA % daily values)
CAL
175
FAT
42%
CHOL
0%
SOD
45%

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Ingredients for 8 servings

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

4 1/2 teaspoons fresh lime juice

1/4 teaspoon salt

Pinch of sugar

2 cups corn kernels (see above)

2 tablespoons coarsely chopped fresh cilantro

1 tablespoon finely chopped shallot

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