Ok, this is definitely one of my favorite recipes I've made lately. I've been craving tomato soup lately, maybe it's the cold weather we're still having in Northern MN. But, often when I eat tomato soup I finish it still feeling hungry. It's flavorful but not as satisfying as I'd like it to be. This led me to the acorn squash bowl-an instant upgrade to tomato soup. Then onto a great tomato soup recipe. I kept it really simple: canned tomatoes, just a few spices. The dates give it that touch of sweetness it needs and the coconut cream rounds off the dish perfectly.
We're on day 28 of Whole30! I can't believe we're so close to the end. I've learned so much and been very inspired to be more creative in my cooking. I would highly recommend you try it out!
Creamy Tomato Soup in Acorn Squash Bowls
1 hour, serves 4
- 1-2 acorn squash, cut in half and roasted
- (Heat oven to 400 F. Place squash halves, seeds removed, on foil in a pan and roast until soft, about 45 min)
-1 T coconut oil
-3 large garlic cloves, minced
-1/2 yellow onion, diced
-3 dates, pitted and chopped
-2 cans (14.5 oz/ea) diced tomatoes
-1 small red potato, peeled & chopped
-1 c water
-1 t salt
-1 t pepper
-1/2 t dried basil
-2 T tomato paste
-1 can (5.4 oz) coconut cream
1. Heat coconut oil in large pot
2. Add garlic and onions and cook until soft, about 5 min
3. Add tomatoes, date, potato, water, salt, pepper, basil, and tomato paste. Stir to combine.
4. Bring everything to a simmer and let simmer until potatoes are soft, about 15 min
5. Use an immersion blender or pour into regular blender to puree soup. You'll get a smoother consistency in the blender. I used the immersion and loved the texture.
6. Stir in coconut cream until fully combined.
7. Serve in an acorn squash bowl or a regular bowl.
8. Top with desired toppings. I drizzled some olive oil and sprinkled on some green onion!