Butternut Squash Smoothie

Thanksgiving may be over but I’ll continue making pumpkin spice recipes all November and December long….

Also less than 24 hours ago I said I was over butternut squash from having so much on Thanksgiving, but here we are!

In a blender add:

~1 frozen banana

~3/4 cup coconut milk

~1 cup pre baked butternut squash (baked at 400 degrees for 35 minutes with avocado oil & cinnamon)

~1 tbsp nut butter (I used Sunflower butter)

~1 teaspoon vanilla extract

~1/2 teaspoon cinnamon

~pinch of nutmeg & ground cloves (or 1/2 teaspoon pumpkin pie spice)

~1 scoop of vanilla protein powder (Sprout Living is my favorite & cheapest on Amazon)


Blend until super creamy & thick, serve with some coconut whip cream and a dash of pumpkin pie spice.

You might also like
Selected Grid Layout is not found. Check the element settings.
Food From The Earth

More Similar Posts

Leave a Reply