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.
I know what you’re thinking as you stare at this luscious recipe photo. Is it a cookie? Is it a pie? Is it a giant nut butter cup?! And the truth is, it’s all of those in one. The ultimate Nut Butter Cup Cookie Pie perfected by me, Justin. You can use any JUSTIN’S® nut butter cups on this recipe and top it with your favorite ice cream. Trust me when I say, this recipe is better than anything you could get at a fancy restaurant.
I like to make things my kids will be excited to try. So I added JUSTIN’S® Honey Peanut Butter and rainbow sprinkles to this Gluten Free Peanut Butter Biscotti and BAM! I present to you a crunchy, sweet, rainbow showstopper.
You know it is the simple things in life that bring the most joy. That’s why I love Peanut Butter Pretzel Balls. Just three simple ingredients to bring a little joy to those taste buds.
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.
Being on a gluten free diet doesn’t mean you can’t have your favorite treats. If you don’t believe me, I’ve created this Gluten Free PB&J Doughnuts recipe to prove it. You get the best of both worlds by combining JUSTIN’S® Honey Peanut Butter and raspberry jam into a doughnut, you won’t even be able to taste the difference!
If you know anything about me, you know that I love food. I love to cook. Love to eat. The whole shebang. One of my favorites to make for friends is this recipe Chicken with Savory Almond Butter Sauce. I make the sauce with JUSTIN’S® Classic Almond Butter, sliced mushrooms, and shallots—which are like garlicky onions. It gives it an amazing flavor that everyone at your party is sure to remember.
Peanut butter cookies. Peanut butter cups. Two of the best peanut butter desserts ever made. Hands down. Period. No contest.
But wait. What if we combined them into the Ultimate Peanut Butter Cup Cookies?! The most ultimate dessert of all time! Hang on, let’s see…yup, the math checks out!
