Thanks to Benedictine University Dietetic Intern Ross Kennedy for sharing this recipe.
1 cup roasted, cooled, butternut squash (or other winter squash or pumpkin)1 cup soymilk
1/2 teaspoon ground ginger
1/2 teaspoon allspice
1/2 teaspoon ground cinnamon
1 tablespoon sugar or other sweetener
Place all ingredients in a blender and process until smooth.