Butternut squash, carrot and turmeric in a smoothie? Yes, it’s true. Don’t be scared, it’s delicious, I promise! This thick and creamy, Turmeric Carrot Butternut Squash Smoothie Bowl is perfectly sweet enough with ingredients like frozen mango and vanilla protein in the mix. Loaded with antioxidants, fibre, vitamins and minerals, it’s also a superfood super smoothie. You just know with bright, beautiful ingredients like butternut squash, ginger, carrot and turmeric this smoothie is a nutritional powerhouse. With veggies, fruit and added protein, this gorgeous, healthy smoothie bowl can be eaten for breakfast or if you don’t feel like cooking, go ahead and enjoy it for dinner!
Why A Turmeric Smoothie?
Turmeric is one of my favourite spices and not just for it’s bright and spicy flavour. Turmeric is has powerful anti-inflammatory properties and eating an anti-inflammatory diet may be one of the key factors in preventing chronic disease. Inflammation is known to be at the root cause of a myriad of diseases and chronic inflammation only makes things worse.
Reducing Inflammation Through Diet
Luckily, we can control inflammation in the body through diet and lifestyle. The first step to reducing inflammation is to reduce the amount of inflammation-promoting foods you eat. This includes foods such as gluten, dairy, sugar, and highly processed foods.
Next, start upping your consumption of foods with anti-inflammatory properties. This includes things like leafy greens, broccoli, walnuts, pineapple, blueberries, turmeric and ginger. For more reading on combating inflammation through the food you eat, check out this post. This smoothie bowl contains fresh ginger, turmeric and the option to use pineapple, so it has wonderful anti-inflammatory properties making it great recovery smoothie for athletes or anyone looking to reduce inflammation in the body.
More Turmeric Recipes
- Vegan Turmeric Carrot Oatmeal Cookies
- Vegan Peanut Butter Cup Protein Shake
- How to Make Golden Milk with Turmeric
How to Use Butternut Squash in Smoothies
Butternut squash is one of my favourite vegetables to add to smoothies. It has a mild flavour, is low in carbohydrates, highly nutritious and adding it to smoothies is a great way to sneak extra veggies into your diet. It also blends beautifully for ultra thick and creamy smoothie bowls. I recommend using frozen butternut squash for the best texture when adding to smoothies.
I now buy prepared, frozen diced butternut squash so I don’t have to deal with preparing a whole one. I use PC Frozen Diced Butternut Squash, which is a serious time-saver. It’s only a few dollars so I find the convenience factor to be well worth it. You can also use it in soups and other recipes but I usually buy a whole squash for those purposes. I also like the packaged squash because I can use just a little a time without needing to prepare an entire squash.
That being said, you can certainly buy a whole squash, peel, dice and bake before freezing to have frozen squash on hand for your smoothies. So to use butternut squash in smoothies, either purchase frozen diced butternut squash or prep your own from a whole butternut squash. You can also bake a whole squash with the skin on and then scoop the cooked squash into ice cube trays, freeze until solid then store in a container for using in smoothies, soups and other recipes.
How to Use Carrot in Smoothies
I use carrot in smoothies a few different ways. For this smoothie bowl, I used finely grated raw carrot. This is my favourite way to add carrots to smoothies. If you’re using raw grated carrot, I recommend using a very fine grate so the carrot easily blends in.
I also often keep a container of frozen chopped carrot for using in smoothies and other recipes. You can roast, steam, bake or boil carrot before freezing but I usually just freeze them raw. Whenever I have carrots I’m not going to eat before they go bad, I chop them up and freeze them. This reduces food waste and I can either use the frozen carrot in smoothies or wait until I have more frozen veggies and use it in a homemade vegetable stock.
Turmeric Carrot Butternut Squash Smoothie Bowl
I wanted to keep this smoothie extra thick and creamy which is why it’s called a smoothie bowl. You’ll want to use a spoon to eat this bad boy. I recommend enjoying it with your favourite smoothie bowl toppings. Here are a few ideas to get you started.
Turmeric Smoothie Bowl Topping Ideas
- almond butter or other nut or seed butter of choice
- coconut yogurt
- goji berries
- chopped figs or dates
- nuts such as almonds, cashews or walnuts
- seeds such as pumpkin, sunflower or hemp
- shredded coconut or toasted coconut flakes
As for the fruit, you can use either frozen mango or frozen pineapple chunks. Frozen banana also works but I prefer the flavour and consistency of the frozen mango or pineapple when combined with butternut squash and carrot. In addition to the ginger and turmeric, pineapple also has anti-inflammatory properties, so if you’re looking for an anti-inflammatory smoothie, the pineapple with turmeric and ginger is the way to go!
Thanks to the low calorie butternut squash, this smoothie bowl comes in at just 285 calories for a large and filling serving. It packs 32 grams of plant-based protein, 30 grams of energizing carbohydrates, 7 grams of fibre and just 5 grams of fat. Since it’s fairly low-calorie, you can go ahead and load it up with your favourite toppings for a filling meal anytime.
More Veggie Smoothies
I hope you enjoy this interesting take on smoothies. I’ve been getting pretty creative with my vegetable-based smoothies lately, if you want to try some others, check out my:
- Salted Tahini Maca Smoothie
- Hemp Matcha Chip Smoothie Bowl
- Low-Sugar Chocolate Avocado Smoothie Bowl
- Low-Sugar Blueberry Coconut Smoothie Bowl
If you make this smoothie, I’d love to see how it turns out and what you top it with. Don’t forget to tag me on Instagram and use #runningonrealfood so I can check it out!Print
This anti-inflammatory turmeric smoothie is packed with nutrition, high in protein and has the consistency of soft-serve ice cream. Try it topped with cashews, coconut flakes and a handful of your favourite granola.
- 1/2 cup (40 g) finely grated carrot or frozen diced carrot
- 1 cup (170 g) frozen diced butternut squash
- 1/2 cup (70 g) frozen mango or pineapple chunks
- 3/4 cup unsweetened almond milk, light coconut milk or water
- 1 serving (40 g) Vega Performance Protein in Vanilla
- 2 tsp organic ground turmeric
- peeled chunk of fresh ginger root
- generous pinch of sea salt
- 1/2 tsp cinnamon (optional)
- pinch of black pepper (optional, improves absorption of active compound in turmeric)
- Add all ingredients to a high-speed blender and mix until smooth and creamy. Don’t over blend. Load it up with your favourite smoothie bowl toppings and enjoy with a spoon. Topping ideas: granola, shredded coconut or toasted coconut flakes, sliced banana, almond butter, almonds, walnuts or cashews, mulberries, chopped dates or raisins.
This smoothie comes out very thick, almost like soft-serve ice cream. If you prefer a drinkable smoothie, add a bit more liquid until you reach desired consistency, otherwise enjoy with a spoon!
- Serving Size: 1
- Calories: 285 calories
- Fat: 5 grams
- Carbohydrates: 30 grams
- Fiber: 8 grams
- Protein: 32 grams