In this soup, Kabocha squash is slow cooked until it reaches tender, soft perfection and then is blended with apple and dates for a little extra pop of fruity-sweetness. All of this sweet, subtle goodness is balanced out by warm flavors of turmeric and the rich, velvety smooth coconut milk that calms all that spice. Toss on some chewy golden raisins and crispy apple noodles for a crazy awesome texture that is gonna make all you all that much more excited to enjoy this soup.
Tender Turmeric and Squash Soup [Vegan, Grain-Free]
For the Soup:
- 1 medium Kabocha squash, skin cut off, de-seeded, and cut into 1-inch cubes (about 5-6 cups cubes)
- 4 large Fuji apples, roughly chopped (about 7 cups)
- 2 cups reduced sodium vegetable broth
- 2 tablespoons halved Deglet Noor dates, tightly packed (about 5 large dates)
- 2 teaspoons ground turmeric
- 2 teaspoon fresh ginger, minced
- 1 teaspoon sea salt
- 1/2 teaspoon ground cinnamon
- Pinch of pepper
- 1 to 1 1/4 cups full-fat coconut milk, to taste
- 3 Large Fuji apples, spiralized with the smallest blade
- 6 tablespoons golden raisins, packed
- Place the cubed kabocha, apples, broth, dates, turmeric, ginger, salt, cinnamon, and pepper in a large food processor and stir until combined.
- Cook in a slow cooker 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.