Ingredients
- 1 medium kabocha squash peeled, deseeded, and cubed
- 4 large Fuji apples roughly chopped (about 7 cups)
- 2 cups reduced-sodium chicken or vegetable broth
- 2 tablespoons halved deglet noor dates tightly packed
- 2 teaspoons ground turmeric
- 2 teaspoons fresh ginger minced
- 1 teaspoon sea salt
- 1/2 teaspoon ground cinnamon
- Pinch of pepper to taste
- 1 - 1 1/4 cups full-fat coconut milk
For garnish
- 3 large Fuji apples, spiralized with the 3-milimeter blade
- 6 tablespoons golden raisins packed
- Cilantro
Instructions
- Place the cubed kabocha, apples, broth, dates, turmeric, ginger, salt, cinnamon, and pepper in a 7-quart slow cooker and stir until combined.
- Cook on low for 6-7 hours or high for 3-4 hours, until the squash is very soft and tender.
- Transfer the soup to a blender (or use an immersion blender if you have one!) and add the coconut milk. Blend until smooth.
- Divide the soup between the bowls and garnish with apple spirals, raisins, and cilantro.
