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Warm Green Smoothie: Butternut Pear

11.23.2016


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We love, love, love our warm green smoothie recipes! When the cooler weather hits and you’re not in the mood for a cold green smoothie, this is the perfect solution. Snuggle up to a warm mug and enjoy sipping your leafy greens in style. (Be sure to scroll down and watch our video of how to make this healthy smoothie!)

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This recipe includes two of our favorite fall and winter produce: butternut squash and pears. Both are naturally sweet, but we’ve roasted the squash to add even more flavor. (But don’t worry, if you don’t want to take that extra step, you can certainly make this smoothie with steamed or canned butternut puree.)

warm-butternut-pear-green-smoothie

If you’re a fan of squash pies and soup, you’re likely to love this warm green smoothie. It’s comforting and all the right ways, including knowing that it’s packed with nutrients like loads of vitamin A, dietary fiber, and iron.

Print

Spiced Butternut Pear Warm Green Smoothie

  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 2 1x
  • Category: Breakfast, Drinks

Description

Sip on a warm green smoothie when the weather turns chilly. This one features spinach, butternut squash, pear, a hint of spice, and creamy cashew milk.


Scale

Ingredients

  • 1 1/2 cups fresh spinach
  • 2 cups cashew milk (warmed)
  • 1 1/2 cups cooked butternut squash (mashed*)
  • 1 very large ripe pear (peeled and cored)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

Instructions

  1. Blend spinach and water until smooth.
  2. Add the remaining ingredients and blend again until smooth.

Notes

Note: To roast the butternut squash: Preheat 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.

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COMMENTS
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  1. Katherine says:

    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

  2. Katherine says:

    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

  3. Rachel says:

    Could you use the “soup” setting on the Blendtec and not have to heat separately?

    • SGS Rawkstar Carissa says:

      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!

  4. Andi says:

    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

  5. Katrina says:

    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.

  6. Karen Blake says:

    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.

  7. Meg says:

    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?

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