This soup was fabulous. My husband has a mental block about soups and doesn't really like them for a meal. He loved this, and I will definitely make it again. I tweaked it a little bit. I used 2 cups of chicken stock and 2 cups of apple cider. The wine I used was a dry Baldwin apple wine. I used about 5 cups of butternut squash and still thought it could have been a little thicker. The flavors were wonderful. I added a bit of browned butter to the bowls right before serving. I'll definitely be making this again over the coming fall and winter months. Thank you!!!

The recipe definitely needed some additives. I condensed this recipe to feed about 6 people. I added a chopped carrot, celery stick, one potato, and diced red pepper. I substituted the cream for skim milk and it came out delicious! With or without the ravioli is good.

It was pretty good. I actually do not like onions and didn't realize that leeks were just another kind of onion. I wasn't able to puree the "broth" like I wanted to so that is something I would definitely change in the future. I cut cream to skim milk and 1/2 the butter. Flavor was great though!!!

Very elegant presentation, and nice flavor combination. I would serve this again for company. I might thicken the soup a little next time- a little higher squash to liquid ratio. Excellent recipe!

Very good! I left out the leeks and added one fried tart apple... delicious!! By the way, how on earth does a recipe that never claimed to be vegetarian warrant a bad review for not being vegetarian? And who finds this helpful?? Sometimes I don't understand you people.

I really liked this. Unfortunately my stepson refused to eat it. The rest of the family (two meat-n-potatoes men and one 12yr old girl) liked it.

I modified the soup quite a bit by adding several granny smith apples (I also like to add parsnips, but didn't this time)and some apple cider I had on hand in place of some of the liquid. What I really liked was the ravioli with the soup. Some brown butter served on top with parsley is the perfect touch.

eh. It was ok...not too flavorful, actually. Would need to tinker with the recipe to make this a keeper.

Pretty tasty

The leeks were a nice addition to the flavour of this soup, and the kids loved the ravioli in it! No one in my family likes butternut squash the way I do, but the kids devoured this soup! If making it for adults only, you may want to add something for more "kick"... not necessarily spice, but maybe some apple - cooked and pureed with the squash. If I ever make this for company, I will be sure to use Spinach Pasta Ravioli for the contrast of green colour with the bright orange of the soup base. Beautiful and impressive!

This was a really good soup and well received by my family. I didn't think it needed the ravioli, but if you were looking at it as a meal then definitely add the pasta.

I halved this recipe and made it using canned squash and skipped the pureeing step at the end. I also added potatoes and mashed them when they turned soft. I made the soup first and then added chopped up raw shrimp which cooked in the steaming hot soup while the ravioli's boiled. Turned out delicious. Without the alterations, i expect this soup is just as good. The potato just thickened it up and gave it more substance and the shrimp was a delicious pairing. So was a glass of Cabernet Sauvignon! :)

good soup- i decreased the stock by 1.5 cups, increased the squash to deepen the flavor, and then added chopped spinach at the end in lieu of the ravioli. i just did a drizzle of half and half and the dairy wasnt really missed at all.

this was incredibly easy and eqally as tasty. will make again for certain -- thanks for sharing!!!

This soup was absolutely fantastic - the nutmeg and wine give it the most subtle and wonderful flavor - highly recommended! I would suggest adding MORE SQUASH though - I doubled the amount of squash because when I pureed it the first time I found it too thin. Doubling the amount of squash just makes the flavor deeper, but doesn't affect the other ingredient proportions. For those looking to lighten it even further, I replaced the light cream with rice milk (you could do soy milk also).

Great, filling soup. I added extra spice and a bit more squash. I also slashed the broth(made mine veggie) by about 1.5 cups. The spinach ravioli was a great addition. Can't wait to make it again- it was so easy!!

This was pretty good, but I am not sure if I will make it again. I made the following changes: didn't have any leeks, so used 2 onions; used 4 cups of broth instead of 5; and used tricolor cheese tortellini instead of ravioli. It did turn out well, but I'm not sure if the flavor is really for me.