Yield: 4 Servings
Measure | Ingredient |
---|---|
1 cup | Peeled & cubed butternut squash |
2 cups | Vanilla soy milk |
3 tablespoons | Brown rice syrup |
2½ tablespoon | Fruit flavoured lecithin granules |
¼ teaspoon | Nutmeg |
¼ teaspoon | Vanilla extract |
4 tablespoons | 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.