Corn and Squash Soup

This is a delicious autumn soup, and virtually fat-free. You must use a very good squash and fresh, sweet corn for this, for those are the ingredients that most define the flavor. If you can’t get Tahitian squash, try Kabocha, Buttercup, or Hubbard.

4-5 branches young kale
1 large potato, cut in ½-inch dice
3-4 cups cubed Tahitian squash
1 cup fresh tomatoes, peeled and coarsely chopped
¾ cup chopped green onions
1 medium green bell pepper
1 medium red bell pepper
4 large ears sweet corn
3 cups vegetable broth
1 ½ Tbs. cumin seeds, lightly toasted and ground
½ cup coarsely chopped fresh cilantro
1 ½ large onions
1 tsp. salt, more to taste
sauté in non-stick pan with water

Garnishes:  fresh lime or lemon wedges
chile salsa or chile flakes to taste

Trim the stems from the kale, cut the leaves in half lengthwise, then thickly slice them. Combine the kale, potato, squash, tomatoes, and green onions in a large pot and add enough water to cover and a teaspoon of salt. Simmer these vegetables until the potatoes and squash are tender, about 20 minutes.

Meanwhile, chop the onions and begin sautéing them in water in a medium non-stick pan. Trim the peppers, cut them in ½-inch dice, and add them to the onions. Sauté the vegetables, stirring often, until the onions begin to brown. At the same time, slice the kernels off the corn – you should have about 4 cups.

When the potatoes are tender, add the sautéed vegetables and the corn kernels to the soup, along with the vegetable broth.  Continue simmering for about 10 minutes.

Lightly toast the cumin seeds in a little skillet, then crush them in a mortar and stir them into the soup.   Stir in the chopped cilantro leaves.  Taste the soup, and correct the seasoning if needed.

Serve the soup with a squeeze of fresh lime or lemon juice, and pass the chile salsa or the chile flakes.

Serves 10.

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