Ingredients:
1 Cup(s) Peeled & cubed butternut
2 Cup(s) Vanilla soy milk
3 Tablespoon(s) Brown rice syrup
2 1/2 Tablespoon(s) Fruit flavoured lecithin
1/4 Teaspoon(s) Nutmeg
1/4 Teaspoon(s) Unsalted mirin, optional |
Directions: 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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