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Soy Nog

Ingredients
 

1 cup peeled & cubed butternut - squash
2 cup vanilla soy milk
3 tbsp brown rice syrup
2 1/2 tbsp fruit flavoured lecithin - granules
1/4 tsp nutmeg
1/4 tsp vanilla extract
4 tbsp unsalted mirin, optional



 
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Preparation
 
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.

 

 
Servings:
4


 

 

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