Butternut Smoothie
This delicious fall smoothie recipe is so simple, you can make it on a busy day and enjoy a healthy snack!
Equipment
- 1 blender (countertop or immersion)
Ingredients
- 1 cup butternut squash puree homemade or canned
- 1 banana frozen or add ice cubes
- ¼ teaspoon turmeric
- 1 teaspoon 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
Tried this recipe?Let us know how it was!