Yellow Squash & Raspberry Smoothie

Name: Yellow Squash & Raspberry Smoothie
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 2
Cuisine: Healthy
Ingredients: 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

by Carrie Forrest, MPH in Nutrition on May 20, 2020 (updated: 8/19/20)

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

raspberry smoothie with a striped straw.

This dairy-free smoothie 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!

Table of Contents

Key Ingredients

Squash may seem like a surprising ingredient to put into a smoothie, but it adds thickness and fiber without any real taste. You can use any type of summer squash including crookneck yellow squash or zucchini squash.

Plant milk like unsweetened almond milk is great as the base of this squash smoothie.

Frozen raspberries help add a pink color and lots of flavor to this frozen smoothie.

Dates add sweetness. You can leave them out or substitute 1-2 tablespoons of maple syrup, if you prefer.

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). Many people report that it’s easier to digest the squash this way, meaning that they don’t get bloated or have any tummy upset as opposed to eating the squash raw.

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.

Recipe Steps

Step One

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

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.

Recipe Tips & Substitutions

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. See my list of the best smoothie bowl toppings.

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.

I hope you make this recipe! If you do, please leave a comment and a starred review below.

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