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This butternut squash smoothie is creamy and high-protein, with 27 grams of protein in every glass. Cooked squash, spinach and pear blend with cinnamon and nutmeg, so it tastes like fall in a glass.
Once your squash is cooked, it takes five minutes. Want it cozy? Warm the milk and use squash straight from the oven. It joins my other warm smoothies for chilly mornings.
Table of Contents
Why You’ll Love It
- Cold or warm. Blend it cold with chilled squash. Or warm the milk and use squash fresh from the oven.
- 27 grams of protein. One 16-ounce serving also has 6 grams of fiber and 246 calories, according to the recipe card.
- No banana. Squash and pear supply the sweetness, so you don’t need banana or dates.
- Veggie-loaded. Each glass has a cup of squash and half a cup of spinach.
- Made with whey protein. Whey keeps this smoothie filling. Because whey is dairy, this recipe isn’t vegan.
Butternut Squash Smoothie Ingredients
Here is what each ingredient brings to the glass.
- Cashew milk: Its mild, creamy flavor lets the squash and spices lead. Make your own with my cashew milk recipe. Then warm it first if you want a mug-ready smoothie.
- Butternut squash: Squash adds natural sweetness and a thick, velvety texture, no banana needed. Chilled or frozen squash makes a cold smoothie, and squash fresh from the oven makes a warm one. If you cook extra, try my Roasted Butternut Squash next.
- Spinach: It blends easily and keeps the flavor mild. You get a veggie-forward smoothie that doesn’t taste like vegetables.
- Pear: Half a pear adds gentle sweetness and balances the squash. It also helps the texture blend smooth.
- Cinnamon and nutmeg: These warm spices give the smoothie a cozy, almost dessert-like flavor. A little goes a long way.
- Whey protein isolate: I use whey protein isolate to keep this smoothie filling. It works for breakfast or as a quick meal.
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How to Make Butternut Squash Smoothie
- Cook the squash. Heat pre-cooked frozen squash, or cook fresh cubes until tender. For a cold smoothie, chill or freeze the cooked squash. For a warm one, use it straight from the oven.
- Warm the milk (optional). For a warm smoothie, heat the cashew milk until steaming but not boiling. Skip this step for a cold smoothie.
- Blend the base. Blend the spinach and milk in a Vitamix Ascent X2 blender until completely smooth. With warm milk, start on low and vent the lid. New to blending? My how to make a smoothie guide walks you through it.
- Add the rest. Add the squash, pear, cinnamon, nutmeg and protein powder. Then blend until thick and velvety.
Substitutions and Variations
- Butternut squash: Cooked sweet potato, kabocha squash or acorn squash all work. They give the same creamy texture.
- Pear: A red apple makes a good stand-in. It adds a little more brightness.
- Greens: Other mild greens work too. Remove the stems and blend a little longer.
- Spices: Try ginger, cardamom or pumpkin pie spice in place of the cinnamon and nutmeg.
- Milk: Use any non-dairy milk you already have. Cashew milk is my go-to for creaminess.
- Sweeter: Add 1 date or a little maple syrup.
- Peanut butter: Add 1 tablespoon peanut butter for a richer, nuttier smoothie. The nutrition numbers will change.
Make-Ahead, Storage and Freezing
- Squash: Cook it up to 3 days ahead. Then store it covered in the fridge.
- Freezer squash: Freeze cooked squash in 1-cup portions. Blend straight from frozen for a thick, cold smoothie.
- Leftovers: Keep a finished smoothie in a covered jar in the fridge for up to 24 hours. Shake it before sipping.
Spiced Butternut Squash Smoothie
Jen HansardVideo
Ingredients
- 1 cup cashew milk
- ½ cup spinach
- 1 cup butternut squash cooked
- ½ pear peeled and cored
- ¼ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 serving whey protein isolate
Instructions
- Pour the cashew milk into a blender and add the spinach. Blend until smooth.
- Add the butternut squash, pear, cinnamon, nutmeg and protein powder and blend again until smooth. Pour into a glass and serve immediately.
Recipe Notes
- Ingredient Swaps: Acorn squash, kabocha squash or sweet potato works in place of the butternut squash.
- Make It Thicker: Chill or freeze the cooked squash first for a colder, thicker smoothie. Add 1 pitted date for a little more sweetness.
- Vegan Swap: Use a plant-based protein powder instead of whey.
- Storing: Best fresh, but it keeps in a sealed jar in the fridge for up to 24 hours. Shake before drinking.
Nutrition
Common Questions
This butternut squash smoothie uses pear. Red apple or mango also pair well with butternut squash.
Yes, you can eat raw butternut squash. For a butternut squash smoothie, cook it first, because raw squash is hard to blend. Cooked squash blends into a silky, smooth drink.
Heat the cashew milk until steaming but not boiling, and use squash straight from the oven. Then blend everything until smooth.
One 16-ounce serving has 27 grams of protein and 6 grams of fiber, according to the recipe card.
Yes. Pre-cooked frozen cubes blend into a thick, cold smoothie. For a warm version, heat the cubes first.
Yes. It uses whey protein isolate, which is dairy. The cashew milk is plant-based.
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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!