Coconut Squash Soup

Sauté 4 minutes in

2 Tb. Olive Oil:

1 Medium Onion, chopped

Add and Sauté 3 minutes:

¼ C. Cilantro, chopped

1 Tb. Garlic

Add and cook 3 minutes, stirring frequently:

2 – 2 ½ lb. Calabaza Squash (seeded and peeled)

Add:

4 C. Water

1 – 12 oz. Can

Coconut Milk

2 tsp. Salt

¼ tsp. Cayenne

Simmer, uncovered, stirring occasionally until squash is very tender.

Meanwhile prepare Relish:

1 Can Corn

4 ½ tsp. lime or lemon juice

¼ tsp. salt

2 Tb. Olive Oil

2 Tb. Cilantro

1 Tb. Green Onion

Pinch of sugar

Puree soup in blender until smooth.  Serve hot with a scoop of corn relish.

* You can substitute squash for acorn, butternut, or hubbard