Soy nog

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.

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