Adding butternut squash to your smoothies gives them a sumptuously sweet, creamy flavour. The kumquats give it a refreshing citrus taste. A match made in heaven!
Ingredients
200 g butternut squash 20 kumquats 100 ml freshly squeezed orange juice 300 ml (almond) milk 300 ml water 1 tsp. cinnamon 1 tsp. turmeric 1 tbsp. (coconut) oil
Preparation
1
Preheat the oven to 200°C.
2
Cut the butternut squash into chunks and roast in the oven for 45 minutes.
3
Then slice off the rind and place the flesh, together with all the halved kumquats in the blender. Add the remaining ingredients. Mix everything into a velvety smoothie.
