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!), fiver, healthy fats, protein, and 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 cashew, almond, or nut-free milk (I like to use my Almond Cow to make homemade plant-based milk)
1 cup steamed-then-frozen butternut squash
1/2 to 1 cup frozen papaya or frozen cauliflower rice
1 scoop Nuzest Clean Lean chocolate protein (or chocolate protein powder of choice)
1 Tbsp cashew butter (or substitute sunflower seed butter or tahini for nut-free)
1 tsp Plant Burst or Organika maca powder (optional)
1/2 tsp ground Ceylon cinnamon
optional Lakanto monkfruit sweetener, pure stevia, or sweetener of choice, adjusted to taste
optional toppings: warm cashew butter mixed with Bulletproof MCT oil and GiddyYo raw cacao nibs, or toppings of choice
Pumpkin Spice Version
To make a pumpkin spice version, use 1 cup (4 to 5 standard ice cubes) of frozen pumpkin purée and 1/2 tsp pumpkin pie spice in place of the squash and cinnamon.
Pumpkin Spice Smoothie topped with grain-free granola, diced GiddyYo 79% cacao with chaga chocolate bar, and cashew butter melted with a touch of coconut oil.