Can I make a substitute for milk in butternut squash soup for a vegan?

  • Posted by: Diane
  • October 24, 2015
  • 1929 views
  • 7 Comments

7 Comments

nutcakes October 26, 2015
Buttermilk has a sour tang, so I might add some lemon juice to taste with whatever you decide.
 
Panfusine October 24, 2015
Coconut is the defacto pairing for almost every South Indian recipe that involves a member of the pumpkin / squash family, I would definitely opt for that!
 
Greenstuff October 24, 2015
I make a lot of squash soups without any milk or milk substitutes at all. You might try what you're making without any additions and see how you like it.
 
Sarah D. October 24, 2015
You don't need dairy at all - what I do with "creamy" tomato basil is what I found on serious eats, and I think it could be translated to this use as well. At the very end, when you'd add dairy, instead add two slices of bread (cut into cubes, crusts off) and 2 tbsp olive oil, and emulsify.
 

Voted the Best Reply!

Susan W. October 24, 2015
Any nut milk would work. I love coconut milk in cream soups and coconut and butternut squash are nice together. When I say coconut milk, I mean the good stuff in the cans, not the chemical laden product in cartons.
 
Patty October 24, 2015
I agree. This recipe turned me on to coconut milk in squash soup with South Asian flavors that also happens to be vegan: https://food52.com/recipes/1060-roasted-butternut-squash-coconut-curry-puree-soup
 
Susan W. October 24, 2015
Patty, so glad you posted that recipe. I just picked up two smallish butternut squash and have been going back and forth on what to do with them. Your recipe looks perfect.
 
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