Step 1

Place the cubed kabocha, apples, broth, dates, turmeric, ginger, salt, cinnamon and pepper in a 7 quart slow cooker and stir until combined.

Step 2

Cook on low for 6-7 hours or high for 3-4 hours, under the squash is very soft and tender.

Step 3

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

Step 4

Divide the soup between 6 bowls and garnish with apple noodles, cilantro and raisins.