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–+ servings

Butternut Squash Smoothie Mocktail

Butternut Squash Smoothie Mocktail Recipe
This creamy smoothie mocktail features cooked butternut squash, almond milk, nut butter, warm spices, and a touch of maple or honey. It’s naturally sweet, vitamin-rich, and makes a cozy fall drink for any time of day.
John
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Serving Size 1 glass

Equipment

  • Blender
  • Vegetable peeler or sharp knife
  • Microwave or steamer
  • Measuring cups and spoons
  • Cutting Board
  • Knife
  • Glass or jar
  • Spoon or straw

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
  • 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
  • 1/2 cup ice cubes for thickness
  • 1 pinch salt
  • extra cinnamon or nutmeg optional, for topping

Instructions

  • Peel and cube butternut squash if needed. Cook until soft and let cool.
  • Add cooked squash, almond milk, nut butter, maple syrup or honey, cinnamon, ginger, banana (if using), ice cubes, and salt to the blender.
  • Blend until smooth and creamy.
  • Taste and adjust sweetness or spices. Blend again if needed.
  • Pour into a glass or jar. Top with extra cinnamon or nutmeg if desired. Serve immediately.

Notes

Roast or steam extra squash for meal prep. For a thinner drink, add more almond milk. Use oat or soy milk for a twist, or different nut butters for new flavors.