Butternut Squash Smoothie Mocktail Recipe

When I’m craving something refreshing but want a twist, I’ll throw together a butternut squash smoothie mocktail. It’s creamy, sweet, and honestly, surprisingly healthy for how good it tastes.

The bright orange from the squash just looks cheerful in a glass. It’s got a mild flavor that works so well for a summer or early fall mocktail.

I like that this smoothie is loaded with vitamins and just the right amount of natural sweetness. It’s a break from the usual all-fruit drinks, and the ingredients are usually lurking somewhere in my kitchen.

If you’re searching for a fun non-alcoholic drink, you might like this recipe as much as I do. I mean, why not give it a try?

Butternut Squash Smoothie Mocktail Recipe

Making a butternut squash smoothie mocktail feels cozy and a bit unexpected. I stick to simple tools and familiar ingredients—spices, nut butter, nothing fancy.

Equipment

• Blender (high-speed is best for creamy results)
• Vegetable peeler or sharp knife (for peeling the squash)
• Microwave or steamer (to soften the squash if you need)
• Measuring cups and spoons
• Cutting board
• Knife
• Glass or jar for serving
• Spoon or straw

Having these on hand makes everything go fast. I always try to get things washed and ready before I start. The blender is pretty much non-negotiable for a smooth texture, and measuring cups keep me from overdoing it on the nut butter.

Ingredients

• 1 cup cooked butternut squash, cooled
• 1/2 cup unsweetened almond milk (or any plant-based milk)
• 1 tablespoon nut butter (almond or cashew are my go-tos)
• 1-2 teaspoons maple syrup or honey, to taste
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1 small banana (optional, for extra creaminess)
• Ice cubes (about 1/2 cup if you want it thick)
• Pinch of salt
• Extra spices for topping: cinnamon or nutmeg (totally optional)

I usually try to have cooked and cooled butternut squash ready—it just blends so much better. Almond milk keeps it light and dairy-free. Maple syrup or honey gives that sweet note, and cinnamon with ginger adds warmth. Sometimes I’ll toss in a bit more nut butter for richness.

Instructions

• Peel and cube butternut squash if you haven’t already. Cook until soft, then let it cool.
• Measure out 1 cup of the cooked squash and toss it in the blender.
• Add almond milk, nut butter, maple syrup or honey, cinnamon, ginger, banana (if you want), ice cubes, and salt.
• Blend until it’s smooth and creamy.
• Taste it. Want it sweeter or spicier? Add more syrup or spices and blend again.
• Pour into a glass or jar.
• Top with cinnamon or nutmeg if you’re feeling fancy.
• Serve right away—straw or spoon, up to you.

Using pre-cooked squash makes this whole thing pretty quick. I always taste as I go, just to make sure the flavors are where I want them. Blending well is key for that thick, smooth texture.

Notes

Sometimes I’ll roast extra butternut squash when I’m making dinner, just to have leftovers for smoothies. Letting it cool before blending is important—no one wants a lukewarm smoothie. For a thinner drink, I’ll splash in a bit more almond milk.

If I’m in the mood for sweetness, I’ll go heavier on the maple syrup or honey, or use a super ripe banana. Oat or soy milk works just as well if that’s what I’ve got. Switching up the nut butters can be fun too—each one brings a different vibe.

When I want a little heat, I’ll add more ginger or a pinch of nutmeg. This smoothie honestly makes a great mocktail for fall get-togethers, especially if you serve it in a nice glass with a sprinkle of spices on top.

Tasting Notes

When I take that first sip, the smoothie comes across as creamy and just a little sweet. The butternut squash brings this gentle earthiness that somehow works with pretty much any fruit I toss in.

Honestly, I love the thick, almost milkshake-like texture. It’s rich without feeling heavy.

There’s a whisper of spice if I’ve thrown in cinnamon or ginger—nothing overwhelming, but it’s there. Every sip is smooth and cool, which makes it a pretty refreshing treat.

I appreciate how the squash’s natural sweetness means I barely need to add sugar. The colors stay bright, and honestly, it just looks inviting in a glass.

Sometimes I notice these gentle nutty notes too. It’s subtle, but it’s there if you’re paying attention.

The smoothie’s loaded with vitamin A and antioxidants from the squash and whatever fruit I decide to use. That definitely adds to the fresh, lively vibe in every sip.

If I’m in the mood for something lighter, I just toss in more ice or a splash of juice. Each time I taste it, it’s bright, creamy, and uncomplicated—honestly, I could drink this any time of day.

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