Butternut Squash Smoothie

I created this butternut squash smoothie because I wanted to eat more vegetables and challenge myself to make them taste great in a smoothie—and this one seriously delivers. It’s creamy, cozy, and surprisingly delicious, proving that veggies can blend into something you actually crave. You can serve this cold or even heat the milk to make a soothing warm smoothie in the colder months.

Ingredients You’ll Need

I originally made this smoothie using fresh butternut squash, but times have changed. You can now find pre-cooked, diced butternut squash in the freezer section, which I highly recommend for saving time. I hope you enjoy this updated version—it’s just as delicious and twice as easy to make.

• Cashew milk: I love cashew milk for smoothies because it’s naturally creamy and mild. You can warm it first helps everything blend smoothly and gives the smoothie that cozy, comforting feel.
• Butternut squash: This is the star. Butternut squash adds natural sweetness and a thick, velvety texture without needing banana. Using frozen, pre-cubed squash saves time and makes this recipe incredibly easy.
• Spinach: This is my favorite leafy green vegetable because it blends easily and doesn’t change the flavor. I wanted this smoothie to be veggie-forward without tasting like vegetables, and spinach always delivers.
• Pear: Pear adds gentle sweetness and helps balance the squash without overpowering it. It also makes the texture smoother, which is especially important when blending veggies.
• Cinnamon: A little cinnamon brings warmth and that familiar fall flavor that makes this smoothie feel comforting instead of “healthy.”
• Nutmeg: Nutmeg adds depth and gives the smoothie that cozy, almost dessert-like vibe. You don’t need much—just enough to round out the flavor.
• Protein powder: I add Isopure protein isolate to help this smoothie actually keep me full. It turns this into a more balanced, satisfying drink that works well for breakfast or a meal replacement.

How to Make Butternut Squash Smoothie

Start by adding the spinach and milk to your blender and blend until the greens are completely smooth. This helps create a creamy base. If you’re new to blending, check out my how to make a smoothie guide.

Next, add the frozen butternut squash, pear, spices, and protein powder, then blend again until thick and velvety. If you prefer a warmer smoothie during colder months, simply warm the milk before blending or gently heat the smoothie after blending.

Ingredient Substitutions

One of my favorite things about this smoothie is how flexible it is. If you don’t have the exact ingredients on hand, here are a few easy swaps that still keep it delicious and cozy:

• Swap the butternut squash: If butternut squash isn’t available, cooked sweet potato, kabocha squash, or acorn squash all work beautifully. They give you that same creamy texture and subtle sweetness I was after.
• Use a different fruit: A red apple is a great stand-in for pear. It adds a little more brightness and still blends smoothly with the squash and spices.
• Change up the greens: If spinach isn’t your thing, explore my leafy green vegetables guide to find one that will work just fine. I recommend removing the stems and blending a little longer so it stays smooth.
• Play with the spices: Cinnamon and nutmeg are cozy favorites, but this is a great place to experiment. Try ginger, cardamom, or pumpkin pie spice and make it your own.
• Use any milk you love: Cashew milk is my go-to for creaminess, but almond milk, oat milk, coconut milk, or another non-dairy milk all work well here. Use whatever you already have in the fridge.

Warm Smoothie Recipes

If you’ made this warm and are loving it, check out my other warm smoothie recipes below:

• Hot Chocolate Smoothie
• Apple Pie Smoothie
• Chai Smoothie
• Wassail Smoothie

If you make this butternut squash smoothie recipe, I’d love to hear how it turned out in the comment box below. Your feedback helps me and all the readers in this community. And if you’re interested in more plant-based recipes (and exclusive content), sign up for my weekly recipe newsletter.