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.
We did it, we combined everyone’s favorite flavors into one perfect cookie bar. Chocolate? Check. Peanut Butter? That too. Banana? You know it. Oatmeal? Obviously. Plus, these could not be any easier to make. You only need one bowl and no crazy ingredients. The hardest part of making these cookie bars will be waiting for them to cool.
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!
Peanut butter and jelly is a classic combination. These No-Bake PB&J Bars are packed with JUSTIN’S® Classic Peanut Butter and are so good and you don’t even need to get a single knife dirty!
Want to impress your family with an Asian inspired sauce? Made with JUSTIN’S® Classic Almond Butter to make sure it packs a punch. Flavorwise. It won’t hurt anybody. Try the sauce with egg rolls or served over roasted broccolini!
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.
When you’ve got a cake that needs an indulgent topping, try out my Chocolate Hazelnut Ganache. Just take a cup of JUSTIN’S® Chocolate Hazelnut and Almond Butter, heavy cream, and a teaspoon of sea salt, and boom—a decadent ganache that goes great over cake, ice cream, or straight into your mouth.
Movie night is one of my favorite nights of the week. Finding something to stream online with my friends and family is a great way to connect with loved ones. It doesn’t beat trips to the video store, but those don’t exist anymore. To make up for it, I came up with a recipe for Honey Almond Buttered Popcorn. It’s made with JUSTIN’S® Honey Almond Butter and is tasty sweet treat.
