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This is one of my favourite fall smoothies.  It’s like drinking a creamy & dreamy chocolate milkshake — yet it’s free of refined sugar and absolutely loaded with veggies (well squash is technically a fruit, but it acts like a veggie!) + fiber + healthy fats + protein + adaptogens, too!

Butternut squash is incredibly nutrient-dense.  It’s rich in vitamins & minerals such as vit A, C, potassium and magnesium as well as fiber and anti-inflammatory, disease-fighting antioxidants like lutein & zeaxanthin.

It is believed that squash consumption may help to boost the immune system; improve bone, eye and heart health; and even reduce the risk of diabetes, high blood pressure, and certain cancers.

For one serving, blend together until smooth:

  • 1 cup unsweetened almond or nut-free milk

  • 1 cup steamed-then-frozen butternut squash

  • 1/2 to 1 cup frozen papaya (optional, 1 cup here)

  • 1 scoop chocolate protein powder (I used Purica Power Vegan Protein with chaga)

  • 1 Tbsp cashew butter (or substitute sunflower seed butter or tahini for nut-free)

  • 1 tsp gelatinized maca powder

  • 1/2 tsp ground cinnamon

  • optional pure stevia or maple syrup to sweeten as desired

  • optional toppings: warm cashew or seed butter mixed with Bulletproof MCT oil and raw cacao nibs (here) or dark chocolate chips