After testing out a butternut smoothie several times, I finally came up with a recipe that’s a little weird, a little wild, yet insanely refreshing.
Through my testing, I learned to save the oven for squash soup, and stick to steaming for smoothie purposes. Steaming enables the squash to stay juicer, so you end up with a shake that has a nice light, whipped consistency. With added curry powder and a kick of cayenne, it embodies some of fall’s best warming qualities, too.
Feel free to try swapping the butternut with sweet potato, or even pumpkin. Just be mindful of possibly needing to adjust the liquid. If you want to step further out of the box, add some spinach. I did this to one batch, and the results were delicious. You could top your smoothie with toasted walnuts or pecans, too!
Spiced Butternut Apple Smoothie
- November 1, 2014
- 1 large smoothie
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Ingredients
- 1 cup cubed and steamed butternut squash
- 1 sweet apple, refridgerated, then diced
- 1 ripe banana, frozen
- 1/2 cup soy milk
- 5 ice cubes
- 3/4 tsp. cinnamon
- 1/8 tsp. curry powder
- 1/2 lime, juiced
- 1/2 - 1 Tbsp. honey, to taste
- Cayenne, dash
Directions
- Step 1
- Place all ingredients in a blender. Blend until smooth. Adjust honey to desired sweetness.
- Step 2
- Let flavors meld for at least 5 minutes. Place in refrigerator if you have more time than that.
- Step 3
- Top with a dash of cayenne, if desired. Serve with a wide straw.
