I really love a good green smoothie as much as the next gal, but sometimes I like to shake up my smoothie game a bit…..
Have you ever thought to add butternut squash to your smoothies? *gasp* Say what? Is that even allowed?
Totally, guys. In fact, it’s beyond allowed…it’s a stinking great idea!
I’m sure some people might consider butternut squash in a smoothie a little out of the box, but I have come to adore frozen butternut squash as a smoothie staple! It is a veggie that is usually available year-round in most places. and it is even more available when you opt for the frozen variety (which is exactly what this smoothie calls for)! Butternut squash gives a smoothie this wonderful mild sweetness without kicking up the sugar, all while serving up a healthy dose of fiber, potassium and B6.
And lets talk about the color butternut squash gives a smoothie! That beautiful coral color that I swear I have only ever seen in a sunrise or a sunset. And not a hint of green….which can be a game changer in the smoothie department if you have a little (or big) one in your home that is adamant that green veggies are to be avoided at all costs.
1. If your family is used to very sweet smoothies, start with 2 bananas and slowly reduce down to 1 or 1/2 a banana over time. Bananas are wonderful and have lots of great nutrients, but do pack quite a bit of natural sugar.
2. If you don’t care for bananas feel free to omit them and add 1 peeled naval orange or pitted dates for sweetness.
3. Skip the nut butter and sub water or coconut milk to make this smoothie nut free!
4. Feel free to omit the collagen/hemp powder , bee pollen and chia seeds. They add protein and nutrients to the smoothie, but the smoothie is still delicious and healthy without them if you don’t already have them in your kitchen!
- 2 cups unsweetened almond milk)
- 1 cup water
- 1/4 cup nut butter (optional)
- 1 1/2 cups frozen butternut squash (I use the kind from the freezer section at the grocery store)
- 1/2-2 very ripe bananas (depending on how sweet you like it)
- 1 teaspoon cinnamon
- 2 heaping tablespoons collagen peptides or hemp protein (for a vegan option)
- 1 cup frozen strawberries or raspberries or a mix of the two
- 2 tablespoons chia seeds (I used white chia seeds) (optional)
- 1 tablespoon bee pollan, (optional)
Taste and add more cinnamon and/or milk to create preferred consistency and flavor. Blend again. Enjoy!
Prep time: Cook time: Total time: Yield: 3-4 servings