Millstone Farm’s Butternut Squash Soup with Cranberry & Candied Walnut



Recipe courtesy of Executive Chef Gary Lucato, Henry’s at the Farm at Buttermilk Falls Inn & Spa in Milto

“This dish is a delicious way to start your Thanksgiving meal because it brings together all of the best fall harvest flavors and warm spices,” says Executive Chef Gary Lucato. Pour the soup tableside for added presentation flair.”

Serves 8-10

4 lb butternut squash
3 Tbsp unsalted butter
1 Spanish onion - diced
8 cups vegetable stock
2 tsp ground nutmeg
Salt and freshly ground black pepper
1 lb candied walnuts
1 lb dried cranberries
1 cup heavy cream
¼ tsp pumpkin spice 

Peel and cut butternut squash into 1-inch cubes. Melt butter in a large pot, add diced onion, and cook until translucent. Add squash and stock. Bring to a simmer and cook until squash is tender, about 20 minutes. Purée using a Beurre mixer or, in portions, with a blender. Season with salt, pepper, and nutmeg. 

Whip heavy cream with pumpkin spice until cream shows peaks, set aside. Place cranberries and walnuts in each soup bowl. Make a whipped cream “rose” in center of the bowl, or add a dollop if preferred. Pour hot soup in bowl, covering the garnish.

Henry’s at the Farm at Buttermilk Falls Inn
220 North Road, Milton; 845.795.1500

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