Autumn burned brightly, a running flame through the mountains, a torch flung to the trees. – Faith Baldwin


Miners castle in fall (Michigan2) 

With autumn fully upon us here in Georgia- complete with vivid colors and chilly mornings – many people are eager to indulge in beloved seasonal foods, such as apple pie or pumpkin muffins. At SOHO, we’ve added fall favorite butternut squash soup to the daily menu and it’s received rave reviews from our guests recently, so I thought it would be worthwhile to pass along the recipe here. Of course, if you’re not in the mood to whip it up at home, we’re always ready to serve up a bowl at the restaurant!


Butternut Squash Soup (serves 4)



2 average-size butternut squash (peeled, chopped and seeded)

1 medium onion (peeled and chopped)

1 cup heavy cream

Salt and pepper



Place squash and onion in medium size pan. Add enough water to cover squash and onion. Add salt and pepper to taste. Cook until squash is soft. Add heavy cream to pan and bring to a boil. Transfer pan's contents to blender. Carefully blend until smooth. Season with salt and pepper to taste. Serve and top with herbed mascarpone cheese (recipe below).


Herbed Mascarpone



1 cup mascarpone

2 tablespoon rosemary

1 tablespoon thyme

Salt and pepper



Mix rosemary, thyme, salt and pepper (to taste) with mascarpone.