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
 * 1/4 pound hubbard or acorn squash, peeled and coarsely chopped
 * 1/4 pound margarine
 * 1/2 Habanero chile, seeds and stem removed, minced
 * salt and pepper to taste

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