Calabaza, Corn, and Coconut Soup

subheading: For soup:

2 tablespoons olive oil

1 medium onion, coarsely chopped

¼ cup finely chopped fresh cilantro stems

2 garlic cloves, coarsely chopped

1 (2 ¼-pound) piece calabaza squash or 1 (2 ½-pound) whole kabocha squash, peeled, seeded, and cut into ½-inch pieces (6 cups)

4 cups water

1 ¼ 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

¼ teaspoon cayenne

subheading: For corn relish:

4 ½ teaspoons fresh lime juice

¼ teaspoon salt

Pinch of sugar

2 tablespoons olive oil

2 cups corn kernels (see above)

2 tablespoons coarsely chopped fresh cilantro

1 tablespoon finely chopped shallot

Directions at epicurious.com

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