Kabocha Squash Soup in the Slow Cooker

Place cubed kabocha, apples, broth, dates, turmeric, ginger, salt, cinnamon and pepper in a 7-quart food processor and stir until combined. Cook on low for 6–7 hours or high for 3–4 hours, until squash is very soft and tender.

Transfer soup to a blender (or use an immersion blender if you have one) and add coconut milk. Blend until smooth.

Divide soup between bowls and garnish with apple noodles, cilantro and raisins.

Notes:
1. Deglet Noor are baking dates, and not the same size as Medjool. If you use Medjool, make sure you weigh them or measure them out rather than count them!
2. We liked the soup with 1 1/4 cups coconut milk, but if you want a little more turmeric flavor, you might want to use just 1 cup, so I recommend starting there!