You already braved leaving those warm covers, hopped across a cold floor and shivered after getting out of the shower. The last thing you want for breakfast is a chilly smoothie! I hear you, so I present my Butternut Squash Smoothie.
It’s warm and buttery with a little bit of spice and definitely counts as a green smoothie.
I know people don’t normally think of drinking warm smoothies, yet I dare you to give this one a try during the colder seasons. It’s so tasty! Plus, it’s the perfect way to use seasonal winter ingredients in a palatable way during the coldest months of the year.
Table of Contents
How to Blend a Butternut Squash Smoothie
This smoothie does take a bit of prep, as the butternut squash needs to be cooked before blending. I recommend cooking the squash ahead of time, then reheating before adding it to the blender or just using the heat generated from your high-powered blender to warm up the smoothie by blending it longer than normal.
- Blend the spinach and cashew milk until smooth.
- Add remaining ingredients and blend again until smooth. If you have a high-powered blender and are using that to heat up the ingredients, then blend until warm.
To roast the butternut squash: Preheat oven to 425°F. Line a baking sheet with parchment paper. Cut the butternut squash in half lengthwise. Scoop out the seeds from each half. Lightly rub the halves with a little oil. Roast cut side down for 20 minutes, turn squash over and roast for 10-20 minutes longer, or until very tender when pierced with the tip of a knife in the thickest part. Let cool slightly before using for this butternut squash smoothie. Store leftovers, wrapped, in the refrigerator.
Easy Ingredient Swaps
Instead of butternut squash, use cooked sweet potato, kabocha squash, or acorn squash. A red apple works great instead of a pear. Swap kale with spinach. Use the spices of your choice. Any milk can be used in place of the cashew milk. Make this butternut squash smoothie your own #idowhatiwant.
Squash Smoothie FAQs
My butternut squash smoothie uses pear. Red apple or mango also go well with butternut squash.
Yes, you can. Yet if you want to blend it into a smoothie I recommend baking beforehand. Raw squash is pretty hard and would be difficult to blend up well. Baked squash is soft and easy to blend into a silky smooth beverage.
You can either use warm ingredients or use a high-powered blender to blend the ingredients until heated. A blender like a Vitamix has a powerful motor that can heat up ingredients into the desired temp.
Butternut Squash Benefits
One cup of this sweet vegetable contains only 4 grams of sugar, making it a great smoothie ingredient. It also contains 6.6 grams of fiber, over 100% the recommended daily value of vitamin A and a decent amount of magnesium, calcium, vitamin C, potassium and phosphorus.
Butternut squash can help lower blood pressure and cholesterol, as well as help prevent asthma through its large amounts of beta carotene. It’s wonderfully low in sugar (yet naturally sweet!) and is a great low sugar option for those with diabetes.
Blend up this butternut squash smoothie and enjoy no sugar spike!
4 More Warm Smoothie Recipes
A chilly green smoothie might not be your breakfast of choice right now. I totally get it! I created a few warm smoothies to get you through the winter months:
Honestly, you can take the chill out of almost any smoothie by using room temp or fresh ingredients instead of frozen. If you’re using a high-powered blender then the motor will warm up the smoothie if blended long enough.
Don’t forget to leave a rating once you’ve tried this smoothie. I want to know your thoughts!
Warm Butternut Squash Smoothie
Ingredients
- ¾ cups spinach
- 1 cup cashew milk warmed
- ¾ cup butternut squash cooked (see notes)
- ½ pear peeled and cored
- ¼ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 serving homemade protein powder optional
Instructions
- Blend spinach and milk until smooth.
- Add remaining ingredients and blend again until smooth.
Video
Notes
- To roast the butternut squash: preheat the oven to 425°F. Line a baking sheet with parchment (baking) paper or foil. Cut a medium butternut squash in half lengthwise. Scoop out the seeds from each half. Lightly rub the halves with a little oil. Roast cut side down for 20 minutes, turn squash over and roast for 10-20 minutes longer, or until very tender when pierced with the tip of a knife in the thickest part. Let cool slightly before using for this recipe. Store leftovers, wrapped, in the refrigerator.
- Swap in acorn squash, kabocha squash or sweet potato for the butternut squash.
- Add 1 date or a bit of maple syrup for a slightly sweeter smoothie.
- If you don’t want a warm smoothie, keep ingredients at room temp for a room temp beverage, or freeze squash before adding to make a refreshingly cold smoothie.
This warm smoothie was delicious and warming. It is velvety and just the right amount of sweetness. It is a delicious beverage to have during a cold day (20s here today). I made it with lactose free whole milk. I will make this again…soon…after I have my leftover!
I love the idea of a warm smoothie now that I’m living in a colder climate! Can’t wait to use my leftover squash in this.
Step 1 says to, “Blend spinach and water until smooth” but I don’t see water listed in the ingredients. How much do I add?
Thanks for catching that Barbi – it should say “Blend spinach and cashew milk until smooth.” I hope you enjoy!
Looks like a fantastic recipe
Hi Jen,
This is also a very fantastic recipe, so I have added this to my best of post 11 Warm Smoothies For Winter.
I have not shared the exact recipe, only one image from here, a small quote and all credits given to you and linked back to this page.
Hope that is okay with you. Have a great day!
Katherine from GreenThickies
Hi Jen,
This is also a very fantastic recipe, so I have added this to my best of post 11 Warm Smoothies For Winter.
I have not shared the exact recipe, only one image from here, a small quote and all credits given to you and linked back to this page.
Have a fantastic day!
Katherine from GreenThickies.com
Could you use the “soup” setting on the Blendtec and not have to heat separately?
Hey Rachel,
You could totally use the soup setting on your blender. I would just be careful that it is not too hot when you pour the ingredients into your blender.
Hope that helps!
Can you use coconut milk instead of cashew milk? I really like this idea as a lunch time snack. But cashew milk seems to be a bit rare in my neck of the woods
Hi Andi,
Of course! We love switching up our liquid bases! Our recipes are here to inspire you – so don’t hesitate to change it up! Learn more about our favorite liquid base options here:
https://simplegreensmoothies.com/dairy-free-smoothies
Cashew milk is very easy to make. You don’t even need to strain it. Just blend cashews and water.
I’m so glad I stumbled onto this recipe today. I have been missing my green smoothies, but I cannot get over drinking a cold drink when it’s winter.
Hi Katrina,
Rawesome! Check out even more warm green smoothies here…
https://simplegreensmoothies.com/?s=warm+green+smoothies
I found a smoothie recipe using mangos and rolled oats. I can’t seem to find it again. Could you please give me the recipe.
Hi Karen,
Sounds like you may be looking for “Takes to Two Mango”! Check it out here…
https://simplegreensmoothies.com/mango-orange-smoothie
Love it. I poured it in a bowl and called it breakfast soup! It made me think of another recipe I saw here with raw squash or raw pumpkin? I cant find it? Did I imagine it?
Hi Meg,
You definitely didn’t imagine it!
Here’s our Pumpkin Spice Green Smoothie…
https://simplegreensmoothies.com/pumpkin-smoothie