This smoothie is a favourite during the cold season!
All pumpkins and winter squashes are rich in antioxydants and an ideal source of energy at this time of the year. It can seem surprising to use butternut squash in a smoothie but it adds a delicious creaminess to your drink.
So, when I prepare squash for another dish, I prepare extra by steaming cubes for a few minutes which I then freeze ready for use. A useful tip is to always freeze your chunks (of any fruit of veg) flat and not touching for a couple of hours. Then place them all in a zip bag and you will be able to take a handful at a time rather than having to deal with a huge block of icy food.
Hemp and almond (or cashew) butter ground and support your adrenal energy with their proteins and good fats and also balance the banana and squash sugars – although squash is surprisingly low on the glycemic level.
I love this drink in autumn / winter – the perfect seasonal food that strengthens the body for the cold with its warming and anti-inflammatory spices like cinnamon, nutmeg and ginger.
You do have the option to turn it into a green smoothie by adding a good handful of spinach or kale.
INGREDIENTS for 1 or 2 people
- 1 mug almond milk
- 1 mug of butternut squash cubes – frozen or not
- 1 banana
- 1 tbsp of hemp seeds
- 1 tbsp of almond or cashew butter
- 2 cm of fresh ginger root (or replace with 1/3 tsp of ginger powder)
- Pinches of cinnamon and nutmeg to taste
- 1 drop of vanilla stevia if you wish or just some vanilla extract
- Option : add frozen or fresh spinach or kale for a green butternut smoothie
- Put all ingredients in a powerful blender (or in a Nutribullet but you may have to divide the quantities in half to fit it all into the bowl) and blend for a few minutes until it’s nice and smooth.
- Add more or less water for a thinner or thicker consistency to your taste. It’s very nice thick and presented as a smoothie bowl topped with granola, seeds or fruit.