Ingredients for Calabaza, Corn, and Coconut Soup

• 2 matskedar olivolja

• 1 medium onion, coarsely chopped

• 1/4 cup finely chopped fresh coriander stems

• 2 garlic cloves, coarsely chopped

• 1 (1.0kg) piece calabaza squash or 1 (1.1kg) whole kabocha squash, peeled, seeded, and cut into 1/2-inch pieces (1450ml )

• 950ml water

• 300ml well-stirred canned unsweetened coconut milk (350g)

• 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 teaspoons cayenne

• 4 1/2 teaspoons fresh lime juice

• 1/4 teskedar salt

• Pinch of sugar

• 2 matskedar olivolja

• 475ml corn kernels (see above)

• 2 matskedar grovt hackad färsk koriander

• 1 tablespoon finely chopped shallot

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 coriander 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.

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 coriander and shallot and toss well to coat.

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 60ml corn relish into each.

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