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raspberry smoothie bowl with granola on top

Vegan Raspberry Squash Smoothie


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.


  • 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


  • 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**.


* 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