NuttZo Peanut Pro Fall Soup

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Enjoy this delicious, hearty soup on a chilly day!

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
1T coconut oil
1 garlic clove peeled
1 inch peeled turmeric
1 inch peeled ginger
1 tsp turmeric
½ tsp cumin
½ tsp coriander
¼ tsp nutmeg
1 can whole coconut milk
½ cup NuttZo Peanut Pro Smooth

2 small butternut squash peeled, seeds removed, and chopped into 2” squares.
2 red apple cored
2 small turnip or carrot peeled
64 oz. bone broth or vegetable broth
2T coconut oil
2 garlic clove peeled
2 inch peeled turmeric
2 inch peeled ginger
2 tsp turmeric
1 tsp cumin
1 tsp coriander
1/2 tsp nutmeg
2 can whole coconut milk
1 cup NuttZo Peanut Pro Smooth

3 small butternut squash peeled, seeds removed, and chopped into 3” squares.
3 red apple cored
3 small turnip or carrot peeled
96 oz. bone broth or vegetable broth
3T coconut oil
3 garlic clove peeled
3 inch peeled turmeric
3 inch peeled ginger
3 tsp turmeric
1 1/2 tsp cumin
1 1/2 tsp coriander
3/4 tsp nutmeg
3 can whole coconut milk
1 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 ½ cup NuttZo Peanut Pro Smooth.