Acorn Squash and Tomato Coconut Soup

I am not a potluck person, but someone in the building in which I work decided to have a potluck tomorrow.   I decided to make both hummus and a soup so I would have a choice come tomorrow morning on which I would bring to the potluck.  I created the following recipe from the Acorn Squash recipe I just posted the other day.  I had some coconut milk and three heiloom tomatoes, as well as some leftover veggie broth.  I figured out if I just made my regular recipe that it wouldn’t feed to much, so here you go!


  • 2 Acorn Squash
  • 1/2 Onion
  • Cinnamon Stick
  • 3 C Vegetable Broth
  • 2 Pitted Date
  • 1 Garlic Clove
  • 2 t Fresh Ginger
  • 3 Heirloom Tomatoes
  • 1 Can Coconut Milk


Put date in some water to soften.  Preheat oven to 375.  Put squash in a baking pan with approximately one inch of water for softening and steaming.  Cover squash and baking pan with tin foil.  Bake 50 minutes.  Meanwhile heat 1/2 C vegetable broth in a large pot over medium low heat.  Mix in onion, date, ginger, garlic and cinnamon.  Cover pot and cook.  Remove squash from oven, peel and take seeds out, put in pot along with remaining 2 1/2 C vegetable broth, the tomatoes chopped, and the cocounut milk.  Cover and simmer for 10 minutes.  Discard cinnamon and put in blender.


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