Butternut Squash Soup with Broiled Tomatoes

1              Homegrown Butternut Squash (cubed)
4 oz         Frozen grated Coconut (unsweetened)
1 tbsp      Grated Ginger
2             Medjool Dates
1/2 cup    Golden Raisins
1/2 cup    Cashews (unsalted)
1/2 cup    Heavy Cream
1 tsp        Garam Masala
1             Cinnamon Stick
12           Allspice Pods
12           Fresh Curry Leaves
4 cups     Water
1 tsp        Salt
Bring water to boil and add squash and all spices. Lower heat and simmer until squash is tender.  Add coconut, cashews, dates and raisins and continue simmering for 5 more minutes.  Puree soup and return to pot.  Add cream and Curry leaves and stir.  Cover and turn off heat.  Aloow soup to steep covered for 10 minutes before serving.