As soon as the first crisp days of autumn arrive, I subconsciously, and rather rapidly, begin to shift my diet to match the shifting environment that surrounds me. Outside my window, I admire the many shades of orange spreading across the sky. Then soon after, near as many orange hues start appearing on my kitchen counters.
Squash of every variety, and sweet potatoes too, fill up my empty wooden baskets, my ceramic plates, and now my mason jars, too.
When Williams Sonoma kicked off this week with the theme of “Not Your Average Smoothie”, naturally I knew I needed to throw some squash into my blender.
I’m all about going outside the traditional smoothie box, and I’m also all about squash, so it seemed like a perfect platform for experimentation.
I turned on my oven, said bottoms up, and began getting to work.
I decided upon butternut, loving its creaminess in soups that I often create with apples. I figured, why wouldn’t that be delicious iced and turned into a smoothie, too?
After testing out this smoothie several times, I finally came up with a recipe that’s a little weird, a little wild, yet totally straw-worthy and insanely refreshing.
Through my testing, I learned to save the oven for the squash soup, and stick to steaming for the smoothie. Steaming enables the squash to stay juicer and not as dense so you end up with a shake that has a nice light, whipped consistency. Along with some spirited spice – curry powder and a kick of cayenne (ow ow!) – this smoothie embodies some of fall’s best warming qualities while remaining refreshing till the last sip.
Feel free to try swapping the butternut with sweet potato, or even pumpkin. Just be mindful of possibly needing to adjust the liquid. If you want to step further out of the box, add some spinach. I did this to one batch, and the results were great (even if it sounds a little weird). To get a little wilder, top your smoothie with toasted walnuts or pecans. Or an extra kick of that spicy cayenne, if you like it hot.
- 1 cup cubed and steamed butternut squash
- 1 sweet apple, refridgerated, then diced
- 1 ripe banana, frozen
- 1/2 cup soy milk
- 5 ice cubes
- 3/4 tsp. cinnamon
- 1/8 tsp. curry powder
- 1/2 lime, juiced
- 1/2 - 1 Tbsp. honey, to taste
- Cayenne, dash
- Place all ingredients in a blender. Blend until smooth. Adjust honey to desired sweetness.
- Let flavors meld for at least 5 minutes. Place in refrigerator if you have more time than that.
- Top with a dash of cayenne, if desired. Serve with a wide straw.