Would it be a total waste to make this recipe if I don't use whole fat milk?
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Kristen is the Creative Director of Food52
No -- not at all! Butternut squash makes such a velvety soup, even when you just use stock or water. Of course milk and cream are always good, but It's very flexible.
Merrill is a co-founder of Food52.
No need to add any dairy at all if you'd rather not -- just use another cup or so of stock when you're making the soup.