Callaloo Soup

Description

This remarkable, bright green soup features callaloo (taro leaves or dasheen), but spinach is an excellent substitute.

Ingredients

• 3 bundles callaloo or 3 bunches fresh spinach, washed, tough ribs removed, coarsely chopped
• 4 cups canned unsweetened coconut milk (available in Asian markets and gourmet shops)
• 2 cups milk
• 2 cloves garlic, minced
• 2 medium onions, chopped
• 1 bunch scallions, chopped
• ¼ pound hubbard or acorn squash, peeled and coarsely chopped
• ¼ pound margarine
• ½ habanero chile, seeds and stem removed, minced
• salt and pepper to taste

Directions

1. In a stockpot or soup pot, combine all the ingredients and boil for 4 minutes.
2. Reduce the heat and simmer for 40 minutes.
3. If too thick, add more coconut milk.
4. Remove from the heat, cool, and puree in a blender in small batches.
5. Reheat the soup and serve.