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