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I first made this smoothie a few weeks ago when I’d cooked and pureed a gigantic butternut squash only to find out Luke was done with purees.
I was just trying to use up the puree then, but I’ve had it several times since because it’s that good. I may like it even better than the pumpkin pie smoothie, which is one of my fall favorites.
This butternut squash smoothie is the perfect way to squeeze extra vegetable servings into your day. Butternut squash is an excellent source of vitamin A, vitamin C, potassium, and manganese, and a good source of vitamin E, iron, calcium, and folate. That it tastes good is just a bonus.
If you are cooking butternut squash anyway, make some extra so you can give this wonderful fall-flavored smoothie a try. Or you can cheat and buy the canned kind. That will work, too. Either way, make this smoothie a part of your end-of-summer days. You’ll be glad you did.
Butternut squash smoothie
- Total Time: 10 minutes
- Yield: 1 large smoothie 1x
Description
DRINK your vegetables with this Butternut Squash Smoothie recipe! There is a delicious, healthy smoothie that is filled with fall flavors! Perfectly spiced, and sweetened with dates and maple syrup. So good!!
Ingredients
- 1 cup cooked butternut squash (does not have to be a puree)
- 1/2 cup milk of choice (I used unsweetened coconut milk)
- 2–3 dates (or omit and add more maple syrup)
- 1 tablespoon maple syrup
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon each of ground cloves, allspice, and nutmeg
- splash pure vanilla extract
- a few ice cubes
Instructions
- Put all ingredients in blender and blend until smooth.
- Prep Time: 10
- Category: Drinks
- Cuisine: American
Nutrition
- Serving Size: 1 large smoothie
- Calories: 213
- Sugar: 32g
- Sodium: 290mg
- Fat: 7g
- Carbohydrates: 51g
- Protein: 5g
This smoothie is about 200 calories (when using unsweetened coconut milk; other milks may vary), a great snack or part of a balanced breakfast or lunch. Enjoy!
This recipe is a keeper! It works great with apple juice as well, if anyone wants to replace the milk with something else.
I got a bunch of butternut squashes from my mom’s garden, so I’ll definitely make it again.
Glad to hear you liked this! Thanks for the feedback that it’s also good with apple juice.
would it be okay to use raw butternut squash instead of cooked? I think it would be healthier…
You can definitely try it, but raw squash is so hard I’m not sure how it will work (or taste). Please let me know if you try it!
I just made this for my afternoon snack and it is DELICIOUS! I used a box of frozen “winter squash” and omitted the ice cubes. I also used a little freshly grated ginger and a few extra dates and just a little maple syrup. WOW it was so good. I can’t wait to make it again!!!! Thanks for posting this!!!
Great idea using the frozen squash! I’m going to have to steal that idea. 🙂
oooh – this looks so good! I’m pinning it to make soon. I don’t do to well with oat-based smoothies and it seems that most of the fall flavored ones I see have raw oatmeal in them. I love that this one doesn’t.
Ahhh, I love smoothies like this!! And I am so craving fall!
I’m really intrigued by this recipe- can’t wait to try!
Dooo it! Trust me on this one–it’s fantastic.