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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Oct. 5, 2008
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!!!
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Reviewer:

dana
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Cooking Level: Intermediate
Living In: Shrewsbury, Massachusetts, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed: Sep. 29, 2008
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.
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Reviewer:

heathernyc
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The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed: Jul. 7, 2008
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!!!
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Selena
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The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed: Mar. 21, 2008
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!
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3 users found this review helpful

Reviewer:

Becca
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Cooking Level: Intermediate
Living In: Baltimore, Maryland, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed: Mar. 7, 2008
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.
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6 users found this review helpful

Reviewer:

ChefCatrina
Cooking Level: Intermediate
Home Town: Saint Louis, Michigan, USA
Living In: Manton, Michigan, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed: Jan. 16, 2008
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.
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Reviewer:

noeticblues
Cooking Level: Intermediate
Home Town: Wylie, Texas, USA
Living In: Washington, Connecticut, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed: Jan. 15, 2008
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.
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Reviewer:

rsmith
Cooking Level: Expert
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The reviewer gave this recipe 3 stars. This recipe averages a 4.33 star rating.
Reviewed: Dec. 31, 2007
eh. It was ok...not too flavorful, actually. Would need to tinker with the recipe to make this a keeper.
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Reviewer:

TobiasKennedy
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The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed: Dec. 11, 2007
Pretty tasty
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Reviewer:

Michellemybelle
Cooking Level: Intermediate
Living In: Montreal, Quebec, Canada
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The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Photo by KAITCH
Reviewed: Oct. 1, 2007
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!
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Reviewer:

KAITCH
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Cooking Level: Intermediate
Home Town: Ottawa, Ontario, Canada
Living In: Toronto, Ontario, Canada
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The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed: Sep. 24, 2007
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.
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Reviewer:

BrianMc
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Cooking Level: Expert
Living In: Whitby, Ontario, Canada
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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Jun. 4, 2007
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! :)
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Auntie Beano
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The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed: Dec. 1, 2006
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.
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Reviewer:

foodlover
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Cooking Level: Intermediate
Home Town: Austin, Texas, USA
Living In: Moscow, Moscow (Federal City), Russia
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The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed: Nov. 19, 2006
this was incredibly easy and eqally as tasty. will make again for certain -- thanks for sharing!!!
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Reviewer:

shishkabeenie
Cooking Level: Expert
Living In: New York, New York, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Oct. 8, 2006
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).
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Reviewer:

emmaD
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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Sep. 18, 2006
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!!
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Reviewer:

Karhu1979
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The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed: Nov. 3, 2005
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.
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