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.