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.
You know what’s a great word? Truffle. It’s kind of silly, but fun to say—and even more fun to eat! My recipe for Dark Chocolate Hazelnut & Coconut Truffles puts JUSTIN’S® Chocolate Hazelnut and Almond Butter, shredded coconut, and dark chocolate chips together to create something wonderful. They’re great for parties, gatherings, or just a fun little treat. Enjoy!
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.
I’m an environmentally conscious guy. I love to go out and look at the bounty of nature, admire landscapes, and ponder on the vast expanse of time that had to pass for all of it to exist. But, sometimes it gets real cold out and I’d rather stay inside. My Chocolate Hazelnut PasTREEs might not stir an existential crisis within you, but they are packed with JUSTIN’S® Chocolate Hazelnut and Almond Butter. When you want to connect with nature from the comfort of your kitchen, try these!
Who doesn’t love a soft snickerdoodle? If that’s why you’re here, you just hit the jackpot. This recipe is loaded with JUSTIN’S® Cinnamon Almond Butter for a nutty sweet taste to surprise your tastebuds. I like these so much I usually make an extra batch for myself so I don’t have to share with my kids.
