Butternut Squash Smoothie Bowl
Creamy, nutty and with an fiery golden hue - this bowl is both comforting and warming through the winter mornings.
Servings: 1 person
- ½ butternut squash puree*
- 1 small sliced banana, frozen
- 1 tangerine, peeled and segmented
- 1/2 tsp ground cinnamon
- 1/2 tsp vanilla extract
- 1 tsp almond butter
- 1 tbsp ground flaxseed
- ¼ cup plant-based milk
Place the frozen banana, tangerine segments, pureed butternut squash and all other ingredients into the blender.
Pulse the ingredients 5 - 10 times as this will make it easier for your blender to break down the banana. Then ultra-blend the ingredients for approximately 45 - 60 seconds or until completely smooth and well incorporated. If the mixture becomes stiff use a muddler to mix the ingredients
Pour your smoothie into a bowl** and top it with topping of your choice e.g. granola, pomegranate seeds, goji berries, cacao nibs. Enjoy!
*Tip: I strongly recommend making the puree yourself by roasting a whole butternut squash at 180C for 1 hour and 30 minutes, then pureeing the flesh in a food processor. You achieve a much greater sweetness and flavour; it is worth it!
**Tip: To maintain a thick, creamy consistency of your smoothie bowl I recommend that once in a bowl it should be placed in the freezer whilst you're preparing your toppings.