Cooler temperatures and changing leaves mean the return of butternut squash soup to SOHO's menu. The silky soup, made with the freshest squash available, is a fall favorite. The perfect way to start a meal, butternut squash soup is available every day at SOHO. We hope you'll stop in soon and enjoy a bowl. If you're in the mood to whip up the soup at home, here is Chef Joe's recipe:

Butternut Squash Soup (serves 4)
Ingredients
2 average-size butternut squash (peeled, chopped and seeded)
1 medium onion (peeled and chopped)
1 cup heavy cream
Salt and pepper

Preparation
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.

 
In addition to the butternut squash soup, SOHO has also added a new cocktail to the menu. The Pomegranate and Cranberry Bellini is sure to warm you up this fall and winter. Here's the recipe SOHO will be using to create this oh-so-sippable cocktail.

Pomegranate and Cranberry Bellini
Ingredients
1 cup ice
1 cup simple syrup
1 1/4 cups Pomegranate juice
1 cup Cranberry juice
750 ml Proseccco
1 thinly sliced lime
1 bunch of fresh mint for garnish
1/2 cup of pomegranate seeds for garnish

Preparation
Place ice in a 6 to 8 cup pitcher. Add simple syrup, pomegranate and cranberry juice. Stir well. Slowly pour in prosecco. Divide seeds between 12 champagne flutes. Pour mixture. Garnish each glass with a lime slice and mint sprig.

See you soon!