Categories: Beverages, Vegetarian 
      Yield: 4 servings 
  
      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.