Vegan Drinks/ Vegan Recipes

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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  • Reply
    Vanessa Schroll
    January 19, 2014 at 11:27 pm

    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.

    • Reply
      January 19, 2014 at 11:31 pm

      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!

  • Reply
    Barbara Pollak
    February 12, 2014 at 2:43 pm

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

  • Reply
    February 12, 2014 at 2:55 pm

    Barbara, yes to both. But if the mixture gets a bit too warm to be a smoothie, you can throw in a few ice cubes.

  • Reply
    February 12, 2014 at 3:07 pm

    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.

    • Reply
      February 12, 2014 at 3:10 pm

      Vicky, did it have too raw of a flavor?

  • Reply
    February 26, 2014 at 9:58 am

    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!

  • Reply
    April 6, 2014 at 9:51 pm

    Kaya, sorry for the delayed response. Love your variation ideas; they sound amazing!

  • Reply
    Anton Eggo
    September 16, 2015 at 10:54 pm

    Too many ingredients. Why do you need orange juice AND liquid sweetener? Why do you need nut milk AND nut butter? Doesn’t make sense. If it needs to be thinned out, add water. Nut milk is mostly water.

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