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.