Butternut Squash Smoothie Recipe (Easy!)

This delicious butternut squash smoothie is great for the Fall season when pumpkin and butternut squash are easily available at any grocery store and farmer’s market. A great snack idea that improves your health!

Butternut Squash smoothies in glasses.

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Why You Will Love This Recipe

Super easy to make – just blend all the ingredients together and it is ready!

Budget-friendly during the pumpkin season.

Great healthy snack idea.

Note: there are other great ways to utilize butternut squash or pumpkin when in season, try my pumpkin soup!

Ingredients

Ingredients for Butternut squash Smoothie.

Use frozen bananas for a cold smoothie or just add a few ice cubes!

– If you would like a sweeter smoothie, add maple syrup and never add honey as the coldness in the smoothie will toughen up the honey and make it super hard to blend.

How to Make Butternut Squash Smoothie

Step 1 – Make the puree (if not using canned one)

If you are using fresh butternut squash, then all you need to do is slice it into smaller pieces and place it into a preheated oven (400F/200C) for about 20 minutes. Make sure you place the butternut squash (or pumpkin) skin side up. After 20 minutes check it with a fork – if you can pierce the flesh easily, then the squash is ready! Now all you need to do is scoop the puree out from the skin and you are ready to make the smoothie.

Step 2 – Blend the ingredients

Place all of the ingredients into a blender (I used an immersion blender) and run until you reach the desired consistency. Enjoy!

Expert Tips

– Use frozen bananas for a cold smoothie. If you don’t have frozen bananas, add a few ice cubes instead!

– To sweeten the smoothie use maple syrup and never use honey. Since the smoothie is cold, honey is going to toughen up and won’t blend well.

– You can use both homemade butternut squash puree or canned one.

Note: for butternut squash or pumpkin desserts, check out my pumpkin muffins with sourdough as well as my gluten-free version of these pumpkin muffins!

Butternut Squash Smoothies in a glass.

Butternut Smoothie

Natasha
This delicious fall smoothie recipe is so simple, you can make it on a busy day and enjoy a healthy snack!
5 from 1 vote
Prep Time 5 mins
Total Time 6 mins
Course Snack
Cuisine American
Servings 2 smoothies
Calories 140 kcal

Equipment

  • 1 blender (countertop or immersion)

Ingredients
  

  • 1 cup butternut squash puree homemade or canned
  • 1 banana frozen or add ice cubes
  • ¼ tsp turmeric
  • 1 tsp chopped fresh ginger
  • ¾ cup milk use plant-based for a vegan version

Instructions
 

  • If you are using fresh butternut squash, then all you need to do is slice it into smaller pieces and place it into a preheated oven (400F/200C) for about 20 minutes. Make sure you place the butternut squash (or pumpkin) skin side up. After 20 minutes check it with a fork – if you can pierce the flesh easily, then the squash is ready! Now all you need to do is scoop the puree out from the skin and you are ready to make the smoothie.
  • Place all of the ingredients into a blender (I used an immersion blender) and run until you reach the desired consistency. Enjoy!

Notes

– Use frozen bananas for a cold smoothie. If you don’t have frozen bananas, add a few ice cubes instead!
– To sweeten the smoothie use maple syrup and never use honey. Since the smoothie is cold, honey is going to toughen up and won’t blend well.
– You can use both homemade butternut squash puree or canned one.

Nutrition

Serving: 1glassCalories: 140kcalCarbohydrates: 27.9gProtein: 5gFat: 2.4gSaturated Fat: 1.4gCholesterol: 8mgSodium: 50mgPotassium: 516mgFiber: 5.1gSugar: 15.4gCalcium: 144mgIron: 2mg
Keyword Butternut Smoothie, Butternut Squash Smoothie, Fall Smoothie, Pumpkin Smoothie
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