Reviewed: Feb. 14, 2012

I messed this up and it still came out delish! Did not have cumin, spinach ravioli, or cream; used coriander, mushroom ravioli and 2% milk. "Pureed" (with a blender, so it ended up more like a chowder) before the onion step to leave them whole. SO YUM!!

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Reviewer:

kwilc07

Reviewed: Jan. 2, 2012

Great flavor and texture. Reduced the stock to 4 Cps and cut out leeks. It was a nice thick soup. Used cheese ravioli. Nice presentation.

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Reviewer:

HPEDAY

Reviewed: Nov. 3, 2011

I doubled the amount of squash (roasting and cubing prior to adding) and used green onions instead of leeks. Everything was going along great...The soup smelled fabulous, the flavor was fantastic...then I added the cream. Big mistake. The cream had the effect of thickening the soup and mellowing the flavors too much. Used spinach/cheese tortellini and it went well, under the circumstances. The flavors definitely say "fall" so I'll try this soup again but only as a first course and omit the cream entirely.

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Reviewer:

Holly

Cooking Level: Expert

Reviewed: Oct. 22, 2011

I skipped the cumin, nutmeg, cinnamon, ginger, and wine. It still tasted great!

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Reviewer:

Betty Crocker

Cooking Level: Intermediate

Reviewed: Jun. 6, 2011

Awesome recipe! Didn't have the wine and used vegetable stock instead (vegetarian in the family) and it still turned out great. I've made it with the chicken broth and wine too. You can't miss with this recipe!

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Reviewer:

Marilyn

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Living In: South Weber, Utah, USA

Reviewed: Apr. 12, 2011

weird falvor..it was good..not something i would make again though

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Reviewer:

Kristen

Living In: Corpus Christi, Texas, USA

Reviewed: Mar. 31, 2011

This was excellent! I just used cheese ravioli because I could not find spinach, and it was great! Thanks for the wonderful recipe. It is a keeper!

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Reviewer:

rpd

Reviewed: Mar. 6, 2011

Great recipe! Easy, tasty, filling. It looks impressive when served too. :) I didn't have any leeks, so I omitted those. And I added more ginger, just b/c I love it. Thank you!

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Reviewer:

MereMu

Reviewed: Mar. 5, 2011

YUM!! I followed previous reviewers' ideas and baked the squash first at 400 for an hour, so it peeled really easy. Then I sauteed some vidalia onions in olive oil, instead of using butter and used only 4 cups of broth instead of 5. So delicious! Will definitely make again.

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Reviewer:

annmarie

Home Town: Milwaukee, Wisconsin, USA

Reviewed: Dec. 31, 2010

Wow! Amazing recipe! THANK YOU! I used vegetable broth instead of chicken so that my vegetarian daughter could enjoy this as well. I followed teh advice of other and doubled the amount of squash. Will definitely make again - next time with spinach tortellini I think.

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