3Large Fuji apples,spiralized with the 3mm blade (the smallest one)
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, under 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 6 bowls and garnish with apple noodles, cilantro and raisins.
*Deglet Noor are baking dates, and it would not equal 5 medjool. If you use Medjool, just use whatever 2 Tbsp/32g is!**We liked it with 1 1/4 cups, but if you want a little more turmeric flavor, you might only want 1 cup, so I recommend starting there!