Wednesday, October 16, 2013

Butternut Squash Coconut Hemp Smoothie

Oh boy, folks, this smoothie is incredible.  It’s thick, creamy, and not icy (my three musts in a smoothie).  I don’t know about you, but I use pumpkin and butternut squash interchangeably.  TruthfullyI find butternut squash is much sweeter than pumpkin and I love it in desserts.  It’s fun to mix it up though, as I feel like pumpkins are taking over my life.  Ha ha.  A delicata would also be great in here!  They are perhaps my favorite squash of all! My son slurped this down for his morning snack and off to play.  I’m not a coffee drinker, so I like to make smoothies for a little pre-breakfast pick me up.  Be adventures and try the many different varieties of squash available this time of year.  I think you’ll be pleasantly surprised.  
Butternut Squash Coconut Hemp Smoothie 

Ingredients:
-1/2 cup filtered water
-1/2 cup full fat coconut milk
-1/2 cup baked butternut squash
-1/2 cup ripe banana (1 medium)
-2 tablespoons coconut nectar (honey or maple syrup)
-1 tablespoon raw hemp seeds (optional)
-1 teaspoon ground cinnamon (more to taste)
-1/4 teaspoon ground ginger (optional)
-3 ice cubes*

How To:
1.  Add everything to a blender and blend until the ice cubes are properly crushed.  The smoothie should be chilled, but not icy.  If you like icy smoothies, than by all means, add in more ice.  

Notes:
*AIP & SCD, omit hemp seeds – they are not permitted.  
*I use these for ice cubes – I purchase at a store in town, but they can also be found online.  
*Use any protein source or powder in place of the hemp, or just omit.  
*In place of the ice cubes, freeze the banana (cut up first) over night and add an additional 1/4 cup of water or coconut milk.
*Want to start with pumpkin in your smoothie?  Try my Chocolate Pumpkin Hemp Smoothie or Pumpkin Coconut Almond Smoothie. 
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Posted by Amber at

Labels: AIP, fall cuisine, GAPS, SCD, smoothie, snacks, vegan.

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