I need to say upfront that this just might be my favourite smoothie recipe so far! Quite surprising, as the thought of adding raw butternut to a smoothie isn’t something that I would instinctively think of as being yummy!
Pumpkin and butternut are in season at the moment and, although we’ve used butternut in this recipe, you can easily substitute pumpkin or any other squash. The really great thing about this butternut smoothie is that it’s predominately made of vegetables. So without exerting too much effort, it’s a fabulous way to get more veggies into your kids (or your diet) without them even knowing.
– about 100g butternut (great way to use up any left over bits of squash you might have in the fridge!) – peel and cut into discs/chunks
– about 100g very ripe banana – weighed without peel (frozen would be good, but not essential)
– half an avocado (ours was around 65g), skin removed
– 200ml unsweetened almond milk – our preferred brand is Rude Health as the blend of rice and almond milk adds a nice nutty sweetness to the smoothie (TIP: you may want to add more milk to taste as the avocado can make the smoothie very thick)
– we didn’t need to add any honey as the smoothie ended up being sweet enough thanks to the ripeness of the banana!
– you could add a few ice blocks too