NuttZo Peanut Pro Fall Soup
INGREDIENTS
1 small butternut squash peeled, seeds removed, and chopped into 1” squares.
1 red apple cored
1 small turnip or carrot peeled
32 oz. bone broth or vegetable broth
1 T coconut oil
1 garlic clove peeled
1 inch peeled turmeric
1 inch peeled ginger
1 tsp turmeric
1/2 tsp cumin
1/2 tsp coriander
1/4 tsp nutmeg
1 can whole coconut milk
1/2 cup NuttZo Peanut Pro Smooth
INSTRUCTIONS
Preheat oven 350°F. In large cast iron pot, add all ingredients through nutmeg. Bake for 2 hours. Remove from oven and allow to cool for 15 minutes. Blend with an immersion blender until smooth. Add 1 can whole coconut milk and 1/2 cup NuttZo Peanut Pro Smooth.
INGREDIENTS
1 small butternut squash peeled, seeds removed, and chopped into 1” squares.
1 red apple cored
1 small turnip or carrot peeled
32 oz. bone broth or vegetable broth
1 T coconut oil
1 garlic clove peeled
1 inch peeled turmeric
1 inch peeled ginger
1 tsp turmeric
1/2 tsp cumin
1/2 tsp coriander
1/4 tsp nutmeg
1 can whole coconut milk
1/2 cup NuttZo Peanut Pro Smooth
INSTRUCTIONS
Preheat oven 350°F. In large cast iron pot, add all ingredients through nutmeg. Bake for 2 hours. Remove from oven and allow to cool for 15 minutes. Blend with an immersion blender until smooth. Add 1 can whole coconut milk and 1/2 cup NuttZo Peanut Pro Smooth.
