Carrot Squash Smoothie

Prep Time:

5 minutes

Ingredients

1 cup kefir (or yogurt of your choice)
1 cup chopped carrots
1 cup chopped butternut squash, cooked and cooled
Juice of 1 orange
1-inch piece of fresh turmeric, peeled and chopped (or 1 teaspoon ground turmeric)
1-inch piece of fresh ginger, peeled and chopped
1 tablespoon flaxmeal
2 tablespoons walnuts, chopped
½ cup water or almond milk (adjust for desired consistency)
Optional: honey or maple syrup, to sweeten (if desired)
Ice cubes, for serving

Rinse and chop the carrots, butternut squash, fresh turmeric, and ginger.
If not already cooked, peel and chop the butternut squash into cubes. Steam, boil, or roast until tender, then allow to cool before using in the smoothie.
In a blender, combine the kefir, chopped carrots, cooked butternut squash, orange juice, fresh turmeric, fresh ginger, flaxmeal, chopped walnuts, and water (or almond milk). If desired, add a drizzle of honey or maple syrup for sweetness.
Blend the ingredients on high speed until smooth and creamy. If the smoothie is too thick, add more water or almond milk, a splash at a time, until you reach your desired consistency.
Taste the smoothie and adjust the sweetness or thickness according to your preference. You can add more honey or maple syrup for sweetness, or more water/almond milk for a thinner consistency.
Pour the smoothie into glasses filled with ice cubes. Garnish with a sprinkle of flaxmeal or chopped walnuts, if desired.