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Butternut Squash Immune Boosting Smoothie

Butternut Squash Immune Boosting Smoothie

Just because winter is rolling in, doesn’t mean you have to drop those refreshing smoothies. Winterize your smoothie arsenal with this Butternut Squash Immune Boosting Smoothie! 

This powerhouse uses seasonal ingredients like the butternut squash and immune boosting spices like ginger and turmeric. Ginger adds a great heat to the smoothie, which is perfect in the cooler weather. Ginger can also stimulate powerful health benefits in the body. This dynamic spice has been shown to decrease inflammation, swelling, pain, nausea, and vomiting through its anti-oxidant and anti-inflammatory properties. It adds a wonderful flavor that is both sweet and spicy. 

Turmeric on the other hand has been studied as a powerful antioxidant. It gives this smoothie a beautiful yellow color. Turmeric has been shown to fight infections and some cancers, reduce inflammation, and treat digestive problems.

Butternut Squash Immune Boosting Smoothie

Butternut squash is a fantastic source of vitamin A and vitamin C to keep you healthy throughout that flu season! It also contains many antioxidants. So, between the ginger, turmeric, and butternut squash, you’re pretty much equipped with all the superpowers you’ll ever need. 

To make this baby, peel, chop and boil the butternut squash until tender. This should take about 20 minutes. Next, add the squash, banana, mango, ginger, turmeric, and nut milk into a blender and blend! Pour and enjoy as a breakfast on the go or as a refreshing reboot throughout the day.

Have you ever tried squash in your smoothie? What are your favorite winter spices? Drop us a line and let us know what you think below!

Butternut Squash Immune Boosting Smoothie

Butternut Squash Immune Boosting Smoothie
Serves 1
  1. 1/2 cup cooked butternut squash*
  2. 1/2 banana
  3. 1/2 cup chopped mango
  4. 1" piece fresh ginger, peel skin
  5. 1/2 teaspoon ground turmeric
  6. 1 cup unsweetened nut milk
  1. Blend and enjoy!
  1. *Peel, chop and boil until tender (~20min)
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