1 c Peeled & cubed butternut
-- squash 2 c Vanilla soy milk
3 tb Brown rice syrup
2 1/2 tb Fruit flavoured lecithin
-- granules 1/4 ts Nutmeg
1/4 ts Vanilla extract
4 tb Unsalted mirin, optional
Steam squash for 20 minutes or till soft. Drain & let cool for 5 minutes. Transfer to a blender, add remaining ingredients & blend till smooth. Refrigerate for 30 minutes.
