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)
- ¾ cup vanilla nondairy milk (sweetened or unsweetened;
- good with any kind of nut milk)
- ¾ cup orange juice, preferably fresh
- ½ teaspoon cinnamon
- ¼ teaspoon ground ginger (or use ½ teaspoon
grated fresh ginger for a more distinct flavor - 1 heaping tablespoon cashew or almond butter
- ½ 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.
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 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.
- Here are lots more ways to enjoy winter squashes.
Vanessa Schroll says
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.
Nava says
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!
Barbara Pollak says
By high-speed do you mean like the Vitamix that makes soup? And the squash would actually cook on that setting?
Nava says
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.
Vicky says
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.
Nava says
Vicky, did it have too raw of a flavor?
Kaya says
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!
Nava says
Kaya, sorry for the delayed response. Love your variation ideas; they sound amazing!
Anton Eggo says
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.