If you are looking for a new and delicious way to enjoy some butternut squash this season, look no further!  This warming smoothie recipe is made using all of the fall favorites—cinnamon, ginger, vanilla, dates, and of course, butternut squash!  With these nourishing, grounding, Vata-soothing ingredients, you can get your smoothie fix, even during the colder seasons.  Hooray!!

Butternut squash is one of the sweetest and tastiest varieties of winter squash.  It is a healthy and balancing food addition for the fall and winter months.  Butternut squash is said to be best for Vata and Pitta types, but as a high-nutrient, low-calorie food, Kapha types can enjoy them in moderation as well.    

Butternut squash provides a wealth of nutrients including vitamins A, C, E, and B (1, 3, 6, 9), as well as antioxidants, fiber, magnesium, and potassium.  Like most orange (and red and yellow) vegetables and fruits, butternut squash is an unbeatable source of carotenoids and vitamin A (450% RDI per cup), making it a fabulous food for cancer prevention, age prevention, cellular health, eye health, bone health, and immune function. 

*If you love butternut squash as much as myself, you have to try my Butternut Squash Bread Recipe!!

In addition to these amazing properties, this smoothie provides a healthy dose of calcium and probiotics (thanks to the kefir); protein (thanks to the hemp seeds); and who can forget, warming digestive-enhancing spices!  Needless to say, this is a well-rounded smoothie that will leave you energized and satiated!

Important Tips Before Making

• It is important to have a strong, high-speed blender (such as my beloved Blendtec) to get a completely smooth texture—chunky smoothies are never as good!
• If butternut squash is not available, steamed or roasted sweet potato can be used.
• Using 100% hemp protein powder will offer you more protein (and tends to blend smoother) but can be hard to digest for some individuals—use what works best for your needs!
• It is important to use soft dates to ensure they blend well; unblended dates will leave your smoothie chunky and lacking sweetness.  If your dates are too hard, you can soak them overnight in the ½ cup of coconut water or nut milk (used in the recipe); steam them before blending; or simply replace them with 2 to 3 teaspoons of honey.
• If you prefer a thinner smoothie, use less avocado (or omit) or add more nut milk or coconut water.
• If you are making this as a meal replacement, add the higher amount of hemp seeds or hemp protein powder to make it more nourishing and sustaining.
• Due to the nourishing and building qualities of this recipe, this smoothie is great for times of high Vata, weakness, underweight, post-cleansing, post-illness, pregnancy, postpartum, and post-workout recovery. 
• Due to the heavy nature of the ingredients, this recipe should be avoided if you have high Kapha, congestion, Candida overgrowth, sluggish digestion, or excessive toxins.

Butternut Squash Smoothie Recipe

Click here for a printable copy of this recipe.

• Doshic effect: Vata ↓, Pitta ↓, Kapha ↑*
• Makes: about 24 ounces (1 to 3 servings depending on your needs)
• Cook Time: 40 to 50 minutes (for roasting butternut squash)
• Prep Time: 10 minutes

*Balanced Kapha types can enjoy in moderation with the recommended modifications in the recipe.

Materials

• High-speed blender such as a Blendtec or Vitamix (a weak blender will create a chunky smoothie and will not be as good)
• Baking pan or cookie sheet for roasting the squash
• Cutting board and knife
• Measuring cups and spoons

Ingredients

• 1 small-medium butternut squash (1½ cups cooked butternut squash)
• 1 cup plain kefir or yogurt—ideally homemade (use dairy-free or goat milk for Kapha)
• ½ cup of raw coconut water, almond milk, or hemp seed milk (use almond or hemp milk for Kapha)
• ¼ to ½ small avocado (omit for Kapha)
• 1 tablespoon chia seeds
• 2 to 4 tablespoons hemp seeds or 100% hemp seed protein powder (I LOVE this brand!!)
• 2 soft Medjool dates, pitted and chopped—substitute with 2 to 3 teaspoons of honey if needed
• ½ teaspoon cinnamon
• ½ teaspoon Ayurvedic Breakfast Spices or another “pumpkin pie” spice blend
• 1 to 2 teaspoons fresh ginger, peeled and finely chopped (or ½ teaspoon dried powder)
• 1 teaspoon fresh turmeric, peeled and finely chopped (or ¼ teaspoon dried powder)
• 1 teaspoon cacao powder (optional; omit for high Vata)
• 1 teaspoon mesquite powder (optional but recommended)
• 1 teaspoon vanilla extract

*All Amazon links are affiliate-based but recommended with honesty and care!

Directions 

Click here for a printable copy of this recipe.

Roasting the Butternut Squash:

1. Preheat your oven to 425º.

2. Cut the butternut squash into 2 even pieces lengthwise.  Remove the seeds.

3. Lightly brush the top of each half with ghee or coconut oil (optional; omit for Kapha).  Then sprinkle each half with cinnamon. 

4. Place the two halves on a baking sheet or glass baking dish, with the cut side down. 

5. Place the butternut squash in the oven and bake for 40 to 50 minutes or until the squash is soft and fork-tender.

6. Scoop 1½ cups of the squash into a container.  Make sure to remove any remaining seeds or strings.

7. Let the squash cool to room temperature before adding it to the blender.  If speed cooling is needed, place the squash in the refrigerator (15 to 20 minutes) or freezer (5 to 10 minutes).

TIP: While the squash is cooking or cooling, you can prepare the rest of the ingredients for the smoothie.

Preparing the Smoothie:  

1. Add the kefir or yogurt, coconut water (or nut-seed milk), avocado, chia seeds, hemp seeds (or hemp protein powder), dates (or honey),  cinnamon, Ayurvedic Breakfast Spices, ginger, turmeric, cacao powder (if using), mesquite powder (if using), and vanilla extract to the blender. 

2. Once the roasted butternut squash has cooled, add it to the blender.

3. Blend on high for 2 to 4 minutes or until the smoothie is perfectly smooth.  Pour it into a fun and fancy smoothie cup (optional but recommended!).

4. Serve slightly warm (or room temperature) with a sprinkle of cinnamon over the top.  Enjoy this smoothie for breakfast, lunch, a healthy snack (8 oz only), or a post-workout replenisher.

Storage Tips

• This smoothie is best eaten fresh but leftovers can be stored in an airtight glass jar for 1 to 2 days if needed.

Try our warming Ayurvedic Breakfast Spice blend!

Discover more healing recipes with my 30-Minute Ayurvedic Cookbook!

Discover over 100 herbal remedies in my Ayurvedic Herbal Medicine for Beginners book!

*All Amazon links are affiliate-based but recommended with honesty and care!