Roasted Butternut Squash Protein Smoothie


Butternut squash and pumpkin are autumn and Thanksgiving classics. What better way to add some comfort to your day than a delicious roasted butternut squash protein smoothie? Have it for breakfast or take a break from a chaotic day and drink it as a hearty snack. It’s vegan and gluten-free to boot!

Happy Thursday everyone and Happy Thanksgiving to those celebrating in the USA!


  • 1 cup puréed roasted butternut squash
  • 1 1/4 cup of almond milk
  • 1/2 scoop of vanilla vegan protein powder
  • 1 tablespoon almond butter
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/4 teaspoon of ground fresh ginger
  • 1/4 teaspoon of nutmeg
  • 1/4 teaspoon of turmeric
  • 1 teaspoon chia or flax seed


  1. Preheat oven to 400F.
  2. Cut the stem off the squash and slice the squash in half lengthwise.
  3. Scoop out the seeds with a spoon.
  4. Sprinkle squash with a pinch of salt.
  5. Place squash on a baking sheet lined with parchment paper.
  6. Roast for 35-45 minutes, until fork tender and golden brown on the bottom. Allow to cool.
  7. Add all smoothie ingredients into a high-speed blender and blend on high until smooth.

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