Start Your Day With This Butternut Squash and Coconut Smoothie
Find a healthy start to your day by sipping on this butternut squash and coconut smoothie, created by Chef and Food Stylist Megan Mitchell. It’s simply a genius way to enjoy the sweet taste and nutritional benefits of butternut squash…and it tastes like pumpkin pie!
This golden gourd supplies carbs to fuel you through your morning workout plus a dose of vitamins A, C, and E. By blending butternut squash with Ladder Plant Protein, you also prepare your body for post-workout muscle repair.
Our protein-packed smoothie contains only 2 grams of added sugar and takes as little as 15 minutes to make! Because it’s a smoothie, you can add or leave out whatever you’d like. Other fruits and foods and that go well in butternut squash include:
- Dates
- Bananas
- Mango
- Power greens
- Almonds
- Cashews
- Chia seeds
- Hemp seeds
For this recipe, Megan blended coconut milk in our smoothie for a splash of creaminess, but feel free to substitute it with whatever milk you like. While you can also add coconut oil to the smoothie, it’s not recommended. Coconut oil is typically solid below 78 degrees F, and we assume you’ll want to enjoy this smoothie well-chilled.
Get an extra kick of protein in your smoothies and shakes by adding Ladder Whey or Plant Protein! Shop all premium Ladder supplements here.
Butternut Squash and Coconut Smoothie
Butternut squash soup? We've got something better. Sip on this sweet and nutty smoothie for another way to eat your favorite winter squash.
Ingredients
- 2½ cups water divided use
- ⅔ cup frozen butternut squash (or sweet potato) cubes
- 1 cup ice
- ½ cup canned lite coconut milk
- 1 scoop Ladder Vanilla Plant Protein
- 2 pitted dates
- 1 Tbsp. all-natural almond butter
- 1 Tbsp. unsweetened shredded coconut
- 1 tsp. chia seeds
- ½ tsp. ground cinnamon
Instructions
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Bring 2 cups water to a gentle boil in a small pot with a steamer basket over medium-high heat; add butternut squash (or sweet potato) to steamer basket. Steam for 10 minutes, or until tender. Drain; place butternut squash (or sweet potato) in refrigerator. Chill for 10 minutes, or until cool.
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Place butternut squash (or sweet potato), ice, remaining ½ cup water, coconut milk, Ladder Plant Protein, dates, almond butter, coconut, chia seeds, and cinnamon in a blender; cover. Blend until smooth. Enjoy!
Recipe Notes
The Nutrition Facts box below provides estimated nutritional information for this recipe.
Recipe by Megan Mitchell
