1 tablespoon olive oil
1 yellow onion, diced
2 large carrots, diced
4 stalks celery, diced
1 teaspoon fresh ginger, grated
1 clove garlic, minced
2 pounds butternut squash, cubed (about 7 cups)
7 cups vegetable broth
1 teaspoon Kosher salt
1/4 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
1/2 teaspoon black pepper
1/3 cup Justin’s® Classic Almond Butter
Salt and pepper (to taste)
Fresh thyme (to garnish)
Coconut milk (to garnish, optional)
1. In a large stock pot over medium heat, heat the olive oil. Add the onions, carrots, celery, ginger, and garlic and cook until soft, about 8-10 minutes. Add butternut squash and cook for 5-6 minutes more.
2. Pour in the broth, and add the salt and spices. Bring to a boil, then reduce heat and simmer 10 minutes, or until squash is fork tender. Remove from heat and stir in almond butter.
3. Pour soup into a blender and blend until smooth. Salt and pepper to taste. Serve warm garnished with fresh rosemary and a drizzle of coconut milk, as desired.
Tart. Tart. Just try saying it out loud. The word itself even sounds tart. Do you ever say a word so many times that it doesn’t sound like a thing anymore? If that’s the case, you better stop talking and start baking. My Chocolate Hazelnut Tart with Rosemary + Orange are definitely a thing. I think.
1 tablespoon olive oil
1 yellow onion, diced
2 large carrots, diced
4 stalks celery, diced
1 teaspoon fresh ginger, grated
1 clove garlic, minced
2 pounds butternut squash, cubed (about 7 cups)
7 cups vegetable broth
1 teaspoon Kosher salt
1/4 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
1/2 teaspoon black pepper
1/3 cup Justin’s® Classic Almond Butter
Salt and pepper (to taste)
Fresh thyme (to garnish)
Coconut milk (to garnish, optional)
1. In a large stock pot over medium heat, heat the olive oil. Add the onions, carrots, celery, ginger, and garlic and cook until soft, about 8-10 minutes. Add butternut squash and cook for 5-6 minutes more.
2. Pour in the broth, and add the salt and spices. Bring to a boil, then reduce heat and simmer 10 minutes, or until squash is fork tender. Remove from heat and stir in almond butter.
3. Pour soup into a blender and blend until smooth. Salt and pepper to taste. Serve warm garnished with fresh rosemary and a drizzle of coconut milk, as desired.
How often can you say “I used almond butter in my veggie dish today”? Not often huh? Well here’s your chance! This Nutty Butternut & Brussels Hash wouldn’t be what it is if it wasn’t for JUSTIN’S® Maple Almond Butter. If you don’t believe me, try for yourself. I’m an expert at blending flavors and this dish won’t be the exception.
I like my smoothies to be just like me: sweet and powerful. Justin’s Ultimate Green Drink is the perfect way to kick off a workout or just get ready for the day. It’s packed with chia seeds, protein powder, and JUSTIN’S® Classic Almond Butter for a great flavor that’ll make you grow up big and strong!
Oh grilllllll, you’ve done it again. Fire up this fruity and decadent dessert to make any summer soiree a little more nutty.
