This is a wonderfully tasty soup and a great way to use late summer/early fall CSA vegetables.

Adapted from Gourmet. Original recipe available at epicurious.com.

INGREDIENTS

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) butternut squash and cut into 1/2-inch pieces (6 cups)
• 4 cups water
• 1 1/4 cups well-stirred canned unsweetened FULL-FAT coconut milk (12 ounces)
• 3 ears of FRESH corn from the farmers’ market or CSA, kernels cut off and reserved for relish (below) and cobs halved crosswise
• 2 teaspoons salt
• 1/4 teaspoon cayenne

Corn Relish

• 4 1/2 teaspoons fresh lime juice
• 1/4 teaspoon salt
• Generous pinch of sugar
• 2 tablespoons olive oil
• 2 cups corn kernels (see above)
• 2 tablespoons coarsely chopped fresh cilantro
• 1/4 cup finely chopped shallot

DIRECTIONS

1. 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.
2. Prepare corn relish while soup simmers: Whisk together lime juice, salt, and sugar in a bowl, then add oil and whisk until combined. Combine dressing, raw corn kernels (if using fresh farmers’ market or CSA corn), cilantro, and shallots, and toss well to coat. [Note: if using grocery store fresh corn, 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.]
3. 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.
4. Divide soup among bowls and gently stir 1/4 cup corn relish into each.