Butternut Squash Smoothie

Butternut squash smoothie

This mellow smoothie tastes like a liquid version of a delicious pumpkin pie — the secret being that butternut squash makes better pumpkin pie than pumpkin itself does. Gently spiced with cinnamon and ginger, this smoothie is packed with flavor and gives you a generous dose of  vitamins A and C. It might well become your go-to fall and winter smoothie! Photos by Hannah Kaminsky of Bittersweet Blog.

Makes: Two 12-ounce servings or three 8-ounce servings

  • 1 cup well-baked and mashed butternut squash (see notes)
  • 3/4 cup vanilla nondairy milk (sweetened or unsweetened;
  • good with any kind of nut milk)
  • 3/4 cup orange juice, preferably fresh
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground ginger (or use 1/2 teaspoon
    grated fresh ginger for a more distinct flavor
  • 1 heaping tablespoon cashew or almond butter
  • 1/2 teaspoon vanilla extract
  • Liquid sweetener (stevia, agave, maple syrup —
    but taste first, you may not need it at all,
    especially if using sweetened nondairy milk)

Combine all the ingredients in a blender and process until smooth. Serve at once at room temperature.

Butternut squash smoothie recipeNotes:
If using a high-speed blender, and you have the means to cut up a raw butternut squash, you can start with 1 1/4 cup chunks, unbaked.

See VegKitchen’s video on how to prebake whole butternut squash so that it becomes easy to cut. Bake it a little more than the video instructs — you want to be able to pierce the narrow part through very easily.

Variation:  You can use sugar pumpkin or golden acorn in place of the butternut; this is best with good, sweet squash.

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8 comments on “Butternut Squash Smoothie

  1. Vanessa Schroll

    I love the idea of this, but there was just too much pulp. I didn’t cook the squash before putting it in the blender, so that might be why. I would definitely advise baking it first.

  2. Nava Post author

    Vanessa, the recipe definitely calls for the squash to be well-baked and mashed. I think the raw flavor would be less appealing, too. Try it the way the recipe calls for next time, and report back if you’d like!

  3. Barbara Pollak

    By high-speed do you mean like the Vitamix that makes soup? And the squash would actually cook on that setting?

  4. Vicky

    Hi, I made this in my Froothie high speed blender and added a few ice cubes, but the squash was still raw and it worked fine.

  5. Kaya

    This recipe was a great way to start my smoothie. I cut and roasted the butternut squash with cinnamon, spinach, fresh orange juice, mangos, ginger and almond milk. Ubber yummy! Thanks!

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