Soy Nog

• 1 cup butternut squash peeled, cubed
• 2 cups soy milk vanilla
• 3 tablespoons rice brown syrup
• 2 1/2 tablespoons lecithin fruit flavoured
• 1/4 teaspoon nutmeg
• 1/4 teaspoon vanilla extract
• 4 tablespoons mirin (sweet seasoning) unsalted, optional

1. Steam squash for 20 minutes or until soft.
2. Drain and let cool for 5 minutes.
3. Transfer to a blender, add remaining ingredients and blend until smooth.
4. Refrigerate for 30 minutes.

butternut squash, soy milk, rice brown syrup, lecithin fruit flavoured, nutmeg, vanilla, mirin

Taken from recipeland.com/recipe/v/soy-nog-34934 (may not work)