Directions

1. In a pot, boil brown rice. (check out this link, should you need guidance on cooking the brown rice https://www.stevepavlina.com/blog/2007/03/how-to-cook-brown-rice/)
2. Remove skin from butternut squash, chop into medium sized chunks and roast in the oven at 190 degrees (170 degrees if using a fan oven) for 30 - 40 mins.
3. In a food processor or blender, add roasted butternut squash together with all other ingredients (except for the brown rice).
   
4. Once the rice is ready, strain it and put it back into the pot. 
5. In the same pot, add the butternut squash 'batter' and bring to a simmer until it's nice and creamy.
6. When creamy consistency, remove from heat and stir in 2 handfuls of fresh spinach.