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Vegan Turmeric Carrot Butternut Squash Smoothie Bowl Recipe - Running on Real Food

Butternut Squash Smoothie Bowl

  • Author: Deryn Macey
  • Prep Time: 5 mins
  • Total Time: 5 minutes
  • Yield: 1 1x
  • Category: Breakfast
  • Method: Blender
  • Cuisine: American
  • Diet: Vegan


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. Add all ingredients to a high-speed blender and mix until smooth and creamy. Don’t over blend.
  2. Scoop it into a bowl, load it up with your favourite smoothie bowl toppings and enjoy with a spoon.


This smoothie comes out very thick if you follow the recipe as written. If you prefer a drinkable smoothie, add a bit more liquid until you reach desired consistency.

Topping ideas: granola, shredded coconut or toasted coconut flakes, sliced banana, almond butter, almonds, walnuts or cashews, mulberries, chopped dates or raisins.


  • Serving Size: 1
  • Calories: 268
  • Fat: 4 g
  • Carbohydrates: 41 g
  • Fiber: 12 g
  • Protein: 24 g

Keywords: butternut squash smoothie