January 23, 2011

calabaza


This is the fat wedge of calabaza squash I bought at the greenmarket on Friday. Doing some research on epicurious, a Gourmet recipe caught my eye for a calabaza, corn and coconut soup, the squash simmered in coconut milk with cilantro and cayenne, pureed until smooth, and topped with a corn relish that's brightened with lime juice, more cilantro, and shallot. The soup was great with calabaza, and I think kabocha or butternut squash would work equally well if that's what you have on hand. It's vegan, too.

2 comments:

  1. Wow, how funny! I am revisiting some of your recent posts that I missed, and I see this is similar to my pumpkin coconut soup. I had looked at a lot of recipes online and probably saw this one on Epicurious also before just winging it.

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  2. Squash and coconut - such a great combo. Your pumpkin soup looked great! I should have taken a pic of this soup but I forgot...oh, well.

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