This velvety vegan smoothie tastes like a liquid slice of pumpkin pie — no oven required. Warmly spiced with cinnamon and ginger and packed with vitamins A and C, this butternut squash smoothie is the one you'll want on repeat all fall and winter.

Photos by Hannah Kaminsky of Bittersweet Blog.

Key Ingredients & Substitutions

• Butternut squash. Well-baked and mashed squash gives this smoothie its silky texture and naturally sweet, almost pie-like flavor. Sugar pumpkin or golden acorn squash both work well as substitutes — just use a good, sweet squash.
• Vanilla nondairy milk. Sweetened or unsweetened both work, and any nut milk is fine here. Sweetened milk means you likely won't need to add extra sweetener at all.
• Orange juice. Fresh-squeezed is best for brightness, but any good-quality OJ will do.
• Cinnamon and ground ginger. This classic warm-spice combo is what makes the smoothie taste like pumpkin pie in a glass. Swap in ½ teaspoon grated fresh ginger if you want a more distinct, peppery kick.
• Cashew or almond butter. Adds richness and a dose of healthy fat and protein so the smoothie feels like a real breakfast, not just juice.
• Vanilla extract. Rounds out the spices and enhances the natural sweetness of the squash.
• Liquid sweetener (optional). Stevia, agave, or maple syrup — but taste the smoothie first. You may not need any, especially if you're using sweetened nondairy milk.

Helpful Tips

Bake the squash ahead of time. This smoothie relies on well-baked, mashed butternut squash for its smooth texture and mellow sweetness, so bake a squash (or two) whenever you have the oven on for something else and freeze the extra puree in single-cup portions for whenever a craving hits.

Cutting a raw squash is the hardest part — prebaking makes it easy. See VegKitchen's video on how to prebake a whole butternut squash so it becomes simple to cut in half and scoop. Bake it a little longer than the video instructs; you want to be able to pierce the narrow neck very easily with a knife.

Using a high-speed blender? You can skip baking altogether and start with about 1 ¼ cups raw butternut squash chunks instead. A powerful high-speed blender like a Vitamix will break the raw squash down completely; if the mixture gets a little warm from the blending friction, just add a few ice cubes to cool it back down to smoothie temperature.

Taste before you sweeten. Between the squash, orange juice, and vanilla nondairy milk, this smoothie already has a lot of natural sweetness built in. Blend first, taste, and only add liquid sweetener if it actually needs it.

Chill your ingredients for a frostier texture. Using cold nondairy milk and orange juice straight from the fridge (or squash puree that's been chilled after baking) gives you a thicker, more milkshake-like smoothie without watering it down with ice.

Variations

• Swap the squash. Sugar pumpkin or golden acorn squash both make excellent substitutes for butternut, as long as the squash is good and sweet.
• Add a frozen banana. Blend in half a frozen banana for extra creaminess and natural sweetness (you may not need any liquid sweetener at all).
• Boost the protein. Stir in a scoop of your favorite vanilla or unflavored plant-based protein powder to turn this into a more filling meal.
• Make it a smoothie bowl. Use less liquid and pour the thicker result into a bowl, then top with granola, pepitas, and a drizzle of maple syrup.
• Deepen the spice. Add a pinch of ground nutmeg or clove along with the cinnamon and ginger for a more complex, pie-spice flavor.
• Make it extra green. Blend in a handful of baby spinach; the color mellows into a warm gold-green but the flavor barely changes.

Serving Ideas

This smoothie is filling enough to be breakfast on its own, especially with the almond butter and squash providing some staying power. For a heartier morning, pair a glass with a slice of whole-grain toast spread with more nut butter, or a handful of granola on the side.

It also makes a nice not-too-sweet dessert or afternoon pick-me-up during pumpkin season — serve it in a small glass alongside a slice of vegan pumpkin pie for a fun flavor echo, or set out a pitcher of it next to other fall favorites like butternut squash soup for a cozy, all-squash brunch spread.

Storing & Freezing

This smoothie is best enjoyed right after blending, but leftovers will keep in an airtight container or sealed jar in the refrigerator for up to 1 day. The squash and juice will naturally separate as it sits, so give it a good shake or a quick re-blend before drinking.

To freeze, pour the finished smoothie into an airtight container or ice cube tray and freeze for up to 1 month. Thaw partially in the refrigerator overnight, then re-blend to bring back the smooth texture before serving — it won't be quite as fresh-tasting as a newly blended batch, but it's a handy way to have a portion ready to go.

More Vegan Drinks

If you loved this vegan smoothie, here are a few more you might enjoy:

• Vegan Chocolate Raspberry Banana Smoothie
• Vegan Pina Colada
• Dragonfruit Lemonade (3 Ingredients!)
• 5 Vegan Maca Recipes

Recipe

Vegan Butternut Squash Smoothie

4.78 from 18 votes

This creamy vegan butternut squash smoothie tastes like a liquid slice of pumpkin pie, gently spiced with cinnamon and ginger and naturally sweetened. It's a cozy, vitamin-packed way to start a fall or winter morning.

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Prep Time: 5 minutes minutes

Servings: 2 large (12-ounce) smoothies, or 3 smaller (8-ounce) servings

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Ingredients

• 1 cup butternut squash well-baked and mashed; see notes (about 245g)
• ¾ cup vanilla nondairy milk sweetened or unsweetened; any nut milk works well (about 177ml)
• ¾ cup orange juice preferably fresh-squeezed (about 177ml)
• ½ teaspoon cinnamon ground (about 1.3g)
• ¼ teaspoon ginger ground; or ½ teaspoon grated fresh ginger for a more distinct flavor (about 0.5g)
• 1 tablespoon cashew or almond butter heaping (about 16g)
• ½ teaspoon vanilla extract (about 2.5ml)
• liquid sweetener to taste, optional; stevia, agave, or maple syrup; taste first, you may not need it, especially if using sweetened nondairy milk

Instructions

• Combine the mashed butternut squash, nondairy milk, orange juice, cinnamon, ginger, cashew or almond butter, and vanilla extract in a blender.
• Blend on high until completely smooth and creamy, about 30 to 60 seconds. Taste, then blend in liquid sweetener if you'd like it sweeter.
• Pour into glasses and serve at once at room temperature.

Notes

If using a high-speed blender and you have the means to cut up a raw butternut squash, you can start with 1 ¼ cups raw chunks instead of baked squash. You can also use sugar pumpkin or golden acorn squash in place of the butternut — this works best with a good, sweet squash.

Nutrition (Estimate per Serving)

Calories: 170kcalCarbohydrates: 31gProtein: 3gFat: 6gSaturated Fat: 0.6gSodium: 40mgPotassium: 480mgFiber: 3gSugar: 20gVitamin A: 8500IUVitamin C: 45mgCalcium: 60mgIron: 1mg

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