IT’S FALL! IT’S FALL! Which means it’s butternut squash and pumpkin season! Every September through November I go wild cooking all-things butternut squash and pumpkin, and given this year I’ve become a smoothie addict, I figured it only made sense to incorporate the veggie into my breakfast routine. Introducing my Butternut Squash Smoothie topped with cinnamon; it tastes like Fall!
What You Will Need:
1 Cup Butternut Squash: Steam then freeze
1 Scoop Vanilla Protein Powder (I use Primal Kitchen Vanilla Coconut Collagen)
*Use Vegan Vanilla Protein for a vegan smoothie
1T Flax Seeds
1 T Coconut Oil
1.5 C Coconut Milk (Vanilla Unsweetened)
Dash of Cinnamon
To Top: Purely Elizabeth Granola, Coconut Cult Probiotic Yogurt, Spread the Love Peanut Butter
What You Will Do:
Steam then freeze the butternut squash cubes.
Add all ingredients to a blender, starting with the nut milk base.
Blend until smooth.
Pour the smoothie into a jar or bowl, and top with your toppings!