Can You Use Almond Milk in Butternut Squash Soup?

Can You Use Almond Milk in Butternut Squash Soup?

Almond milk is a popular dairy-free milk alternative that can work well in many recipes. But how does it perform in butternut squash soup specifically? As an expert recipe developer and chef, I’ll cover everything you need to know about using almond milk in butternut squash soups.

Benefits of Using Almond Milk in Soup

Here are some of the main benefits of using almond milk in soups like butternut squash:

  • Dairy-free: Almond milk contains no lactose, making it safe for those with dairy allergies or sensitivities.
  • Low carb: With very few carbs per serving, almond milk can help create lower carb soup recipes.
  • Nutritious: Almond milk provides nutrients like vitamin E, calcium, and iron.
  • Subtle flavor: The mild, nutty taste won’t overwhelm other soup flavors.
  • Creamy texture: Blended almond milk can give soups a rich, creamy consistency.

Now let’s dive deeper into using it specifically in butternut squash soups.

Key Takeaways About Can You Use Almond Milk in Butternut Squash Soup?

Benefits of Almond Milk in Squash Soup

    • 💛 Nutritious & low calorie

 

  • 🥣 Creamy, smooth texture
  • 🍵 Subtle natural sweetness
  • 🥛 Dairy-free/vegan

Tips for Preparing

    • 👩‍🍳 Use unsweetened almond milk

 

  • 🚰 Add broth and simmer gently
  • 🔪 Season slowly with herbs and spices
  • 🧁 Garnish simply

Storing and Freezing

🧊 Freeze up to 6 months

🍽 Refrigerate only 3-5 days

🔥 Reheat gently over low heat

 

Benefits of Almond Milk in Butternut Squash SoupTips for PreparingStorage & Freezing
  • Dairy-free
  • Nutritious
  • Lower carb
  • Creamy texture
    • Use unsweetened almond milk

 

  • Blend soup smoothly
  • Simmer gently
  • Season carefully
  • Refrigerate up to 5 days
  • Freeze up to 6 months
  • Reheat slowly on low

 

Does Almond Milk Work Well in Butternut Squash Soup?

Yes, almond milk can be an excellent base for creamy butternut squash soups! Its subtle nutty flavor pairs perfectly with the sweetness of the squash. And while some alternative milks like coconut milk can overpower the squash’s delicate flavor, almond milk complements it nicely. Can You Use Almond Milk for Potato Soup?

I’ve developed many well-tested recipes using almond milk in butternut squash soups that have turned out delicious and creamy. So from my experience, almond milk performs just as well as dairy milk or cream in these soups.

Here’s a quick table outlining the benefits of using almond milk versus heavy cream in butternut squash soup:

Almond MilkHeavy Cream
Lower in caloriesMuch higher in calories
NutritiousNot very nutritious
Vegan and dairy-freeContains dairy
Lower carbHigher carb
Subtle flavorRich flavor

Both work very well, so it comes down to dietary needs and preferences. But almond milk can make a great plant-based, lower carb option. Butternut Squash Soup With Almond milk.

Tips for Using Almond Milk in Butternut Squash Soup

Through extensive recipe testing, I’ve learned some key tips for successfully using almond milk in butternut squash soup:

  • Choose unsweetened almond milk. The sweetened kinds will clash with squash’s natural sweetness.
  • Use plain/unflavored almond milk. Vanilla or chocolate milk won’t pair well.
  • Stick to a mild type. Avoid any flavored or roasted versions that could overpower.
  • Blend it well. Thoroughly blending the soup creates a beautifully smooth, creamy texture.
  • Simmer gently. Too much heat can cause almond milk to separate or curdle.
  • Add starch if needed. A small amount of cornstarch or arrowroot further thickens and stabilizes the soup.
  • Season carefully. Start with small amounts of flavors like ginger, nutmeg, garlic etc which complement but don’t overwhelm the squash and almond milk.
  • Garnish simply. Top with roasted squash seeds or leaves, rather than croutons or bacon which might not pair well.

Follow those guidelines, and your almond milk butternut squash soup will turn out perfectly smooth, flavorful and dairy-free!

Sample Butternut Squash and Almond Milk Soup Recipe

Here is an original recipe for a creamy vegan butternut squash soup made with almond milk that I developed. Feel free to try it yourself!

Ingredients:

  • 1 small butternut squash, peeled and cubed
  • 1 medium onion, diced
  • 3 cups unsweetened almond milk
  • 4 cups vegetable broth
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1 teaspoon minced ginger
  • 1⁄4 teaspoon nutmeg
  • Salt and pepper to taste

Instructions:

  1. Heat oil in a pot over medium heat. Sauté onion for 5 minutes until translucent.
  2. Add garlic and ginger. Sauté for 1 more minute.
  3. Add butternut squash and vegetable broth. Bring to a boil.
  4. Reduce heat, cover and simmer for 15-20 minutes until squash is tender.
  5. Carefully transfer soup to a blender. Add almond milk and blend until very smooth.
  6. Return to pot and season with nutmeg, salt, and pepper.
  7. Simmer gently over low heat for 5 more minutes, taking care not to boil.
  8. Serve hot, garnished with roasted squash seeds and black pepper.

This makes about 6 servings. Adjust seasons to taste and enjoy this creamy, dairy-free squash soup!

Let me know in the comments if you try this almond milk butternut squash soup recipe!

Creating Your Own Signature Almond Milk Squash Soup

Once you get the basic method down, there are endless ways to adapt butternut squash and almond milk soup to create your own signature version.

Get creative with mix-ins like:

  • Roasted vegetables: Try roasted red peppers, carrots, parsnips or onions
  • Leafy greens: Stir in kale, spinach, swiss chard or arugula
  • Herbs: Sprinkle in sage, thyme, rosemary, cilantro or basil
  • Spices: Add a kick with cayenne, curry powder, cumin or chili powder
  • Beans and grains: Mix in white beans, lentils, wild rice or quinoa

Swapping in other types of winter squash can also completely transform the flavor:

  • Kabocha Squash: Dense, sweet Japanese variety perfect for soup
  • Delicata Squash: Milder flavor with golden skin and tender flesh
  • Acorn Squash: Distinctive ridges with deeper sweet-savory notes
  • Carnival Squash: Vibrant orange flesh with creamy, starchy texture

Experiment with how long you roast the squash and blend the soup too. Roasted longer = deeper caramelization. Blending less = chunkier texture.

The options are infinite! Use these ideas as inspiration, then customize until you create your dream almond milk squash soup.

Storing and Freezing Almond Milk Squash Soup

Properly storing your batch of this creamy, nutritious soup preserves freshness and flavor. Here are your best options:

Short Term Storage

  • Let cool completely before transferring to airtight containers
  • Refrigerate for 3-5 days
  • Surface separation is natural – simply stir back together before serving

Freezing for Long Term

  • Allow to cool fully, then transfer to freezer bags or containers
  • Flatten bags to freeze flat for efficient storage
  • Frozen, the soup should last 6 months
  • Thaw overnight in fridge before reheating gently over low heat

Reheating Your Soup

To restore the lush, smooth texture:

  • Warm slowly over low heat, stirring regularly
  • Add a splash of almond milk if thicker than desired
  • Sprinkle with freshly chopped herbs before serving

Tips to Brighten Faded Color

If freezer storage mutes the vibrant orange hue:

  • Quickly blitz in a blender to reincorporate separated liquid
  • Whisk in a pinch of turmeric or orange zest
  • Top with red bell pepper or tomato for color contrast

Troubleshooting Common Issues When Making Almond Milk Squash Soups

When cooking with squash and non-dairy milk, little problems can sometimes arise. Here’s your guide to troubleshooting so your soup turns out flawless every time:

Curdling Milk

If you notice the almond milk curdling or separating from the squash puree:

  • Blend in a small amount of cornstarch, tapioca starch or arrowroot powder while heating to stabilize the mixture
  • Lower the heat and gently stir until smoothly combined
  • Avoid boiling once dairy-free milk is added

Muted Flavors

If your final soup tastes flat:

  • Simmer a vegetable boullion cube in the broth for deeper flavor
  • Increase herbs, spices, garlic, ginger, citrus zest for pops of flavor
  • Adjust salt in increments of 1/4 tsp until flavors sharpen
  • Stir in a splash of lemon juice or rice vinegar at the end for brightness

Thinner Than Desired Texture

If your blended soup seems too thin:

  • Use less broth next time or simmer uncovered for longer to reduce liquid
  • Stir in instant mashed potato flakes or cashew cream to thicken
  • Blend in cooked white beans, bread crumbs or oats to add natural starch

Too Thick Texture

If it turns out too dense:

  • Add more broth, almond milk or water to thin down
  • For creamier texture, add cubed potatoes while cooking squash
  • For smoother mouthfeel, strain through a wire mesh sieve after blending

I hope these tips help you handle any curveballs when making your own almond milk squash soups! Let me know if you have any other issues come up.

Final Takeaways on Cooking Butternut Squash Soup with Almond Milk

To wrap up, almond milk truly shines when paired with naturally sweet winter squash in creamy blended soups. Its ability to create lush texture and carry other flavors makes it the perfect base.

Be sure to fully blend the soup, gently simmer, and season thoughtfully for the best results. Then feel free to adapt the basic recipe with your favorite herbs, spices and mix-ins to put your own unique stamp.

Finally, proper storage for enjoying your batch the whole season is crucial. Follow my charts for refrigerating, freezing and reheating to keep that just-made taste for months.

I hope this guide gives you confidence to start crafting your own dairy-free squash soups filled with nutrients, comfort and bold, intriguing flavors. Please drop a comment below telling me about your almond milk squash soup successes!

Frequently Asked Questions about Can You Use Almond Milk in Butternut Squash Soup?

Here are answers to some common questions about using almond milk specifically in butternut squash soups:

Can I use almond milk instead of heavy cream?

Yes, almond milk can successfully replace heavy cream in butternut squash soup recipes. Just be sure to blend it very smooth to achieve a rich, creamy texture.

What about coconut milk vs almond milk?

Coconut milk would also work well. But it has a stronger flavor that could overpower the squash’s delicate sweetness. Almond milk has a lighter taste that pairs perfectly.

Is almond milk butternut squash soup lower in calories?

Definitely! Using unsweetened almond milk instead of heavy cream drastically cuts down the calories while retaining all the creamy deliciousness.

Does almond milk curdle in squash soup when heated?

It shouldn’t curdle if gently simmered, thoroughly blended, and mixed with a starch thickener. Rapid boiling can cause separation, so keep the heat gentle.

Can I make this soup with low sodium vegetable broth?

Yes, you can make tasty lower sodium butternut squash almond milk soup. Just season carefully with salt and pepper until flavors pop. Adding a dash of soy sauce also boosts savories.

What kind of squash can I use besides butternut?

Other varieties like kabocha, acorn, delicate or pumpkin would work well too. Just adjust cooking times as needed per variety.

So in summary, almond milk can make an excellent base for creamy, dairy-free butternut squash soups that are lower in calories but still full of flavor! Feel free to experiment with my recipe above.

Share Your Creations!

Have you crafted your own version of almond milk butternut squash soup? If so, please share photos and details of your creation in the comments below! I’d love to see the soups you’ve dreamed up using this helpful guide.

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