This Vegan Raspberry Squash Smoothie is a delicious and healthy way to start the day. This satisfying recipe is perfectly sweet and full of fiber and nutrition.

Contents show

raspberry smoothie with a striped straw

This recipe is really thick and creamy, with a delicious texture coming from frozen yellow squash chunks. The squash is virtually tasteless, so nobody will ever know they’re getting their veggies while drinking this delicious smoothie.

Thie squash smoothie recipe is:

  • vegan and dairy-free,
  • paleo-friendly,
  • gluten-free, and
  • full of fiber and nutrition.

Each serving has approximately 300 calories, 6 grams of fat, 11 grams of fiber, and 33% of the recommended daily intake of Vitamin C!

summer squash

How to Prepare the Squash

Some people like to slice their squash and add it to a smoothie raw. Personally, I like to slice my squash, gently steam it, and freeze it before adding it to my smoothies (see my recipe for Instant Pot Squash). I find that it’s easier for me to digest the squash this way, meaning that I don’t get bloated or have any tummy upset after having the smoothie.

To freeze the steamed squash slices, just lay them on a parchment-lined baking sheet. Freeze the squash for at least 6 hours before using it in your smoothie or transferring it to a zip-top bag for long-term freezing.

frozen squash for smoothies

Recipe Steps

Step One

To make this raspberry squash smoothie, simple combine the ingredients in a high-speed blender, like a Blendtec. 

summer squash smoothie process shot

Step Two

Blend and serve immediately. If you want to make a smoothie bowl out of this recipe, just pour the smoothie into a bowl and top with granola, more coconut, and fresh fruit. 

smoothie bowl topped with fresh raspberries, granola, and coconut

Recommended Items

Other Healthy Smoothie Recipes You Might Like

You might also like my recipe for Vanilla Hemp Milk that is great as the base of a green smoothie. See all of my healthy smoothie recipes. 

Here is the printable recipe:

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raspberry smoothie bowl with granola on top

Vegan Raspberry Squash Smoothie

★★★★★

5 from 6 reviews
Print Recipe

Description

This Vegan Raspberry Squash Smoothie is a delicious and healthy way to start the day. This satisfying recipe is perfectly sweet and full of fiber and nutrition.

Ingredients

Scale
  • 1 cup unsweetened almond milk
  • 4 Medjool dates, pitted
  • 1 cup frozen raspberries
  • 1 cup frozen yellow squash or zucchini chunks (from about 1 medium squash)*
  • 2 tablespoons dried shredded coconut (unsweetened)
  • 1 tablespoon cocoa powder or 1 teaspoon cacao nibs
  • 1 scoop unsweetened protein powder

Instructions

  • Combine almond milk, dates, frozen raspberries, frozen squash, coconut, cocoa powder, and protein powder in the base of a high-speed blender.
  • Process on high until smooth and creamy, about 30 seconds.
  • Serve immediately**.

Notes

* You can use yellow squash or zucchini squash. To freeze the squash, cut it into 1-inch chunks. Lay the chunks on a baking sheet that has been lined with parchment paper. Place the baking sheet in the freezer and freeze for at least 6 hours or until frozen through. Place the frozen squash chunks in a zip-top bag and store in the freezer until you’re ready to make this recipe.

**To serve the smoothie as a smoothie bowl, pour the blended smoothie into a bowl. Top with granola and fresh raspberries, if desired. 

  • Category: Smoothie
  • Method: Blender
  • Cuisine: American

Keywords: vegan squash smoothie, yellow squash smoothie, zucchini smoothie

 

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