Would it be a total waste to make this recipe if I don't use whole fat milk?
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.
Please enter a valid email address.
Well played. You deserve a cookie.
Meet the Community Picks from our latest contest
Recipes You Loved
A New Cookbook on Cast-Iron Skillet Cooking
Summer Camp Week!
Friday Find: Scrubby Swedish Sponges
Spotted! Summer Trends
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.