Butternut squash or pumpkin smoothie is like liquid pumpkin pie, but cool and refreshing. A perfect fall and winter beverage, any time of day. Truth be told, my favorites way to make this is with butternut squash, but it works just as well with sugar pumpkin — even canned pumpkin.
Orange juice & plant-based milk: The liquid base of this dairy-free smoothie is a combination of orange juice and plant-based milk. Use your favorite kind plant-based milk — oat, almond, coconut beverage, cashew, flax … plain or vanilla, sweetened or unsweetened.
Subtly spiced with cinnamon and ginger, and made even more luscious with nut butter, this flavor-packed smoothie provides a dose of vitamins A and C. It might well become your go-to cool-weather smoothie!
Squash and pumpkin options: If you’re starting with a whole squash or sugar pumpkin, make sure to see how to easily cut butternut squash (or other hard squashes). You can also start with precut butternut squash and steam a small amount until tender; or even use frozen butternut squash.
Photos by Hannah Kaminsky, Bittersweetblog.com.
- 1 cup well-baked and mashed fresh butternut squash or sugar pumpkin, or unsweetened canned pumpkin
- 3/4 cup plain or vanilla plant-based milk (sweetened or unsweetened), any variety
- 3/4 cup orange juice, preferably fresh
- 1/2 teaspoon cinnamon
- 1/2 teaspoon grated fresh or squeeze-bottle ginger
- 1 heaping tablespoon nut butter (peanut, cashew, almond, etc.)
- 1/2 teaspoon vanilla extract
- Liquid sweetener to taste (see Note)
- Combine all the ingredients in a blender and process until smooth.
- Divide between 2 or 3 glasses. Serve at once at room temperature.
To sweeten the smoothie, use stevia, agave, maple syrup, or other liquid sweetener. Taste first, though, as you may not extra sweetener if using sweetened nondairy milk.
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See lots more refreshing plant-based beverages.