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.