The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Oct. 30, 2009
This was fantastic! I gave it 4 stars because- as other reviewers have previously stated- the consistency was a bit too thin. I would add at least 1 extra cup of cubed squash....next time I may try tossing in an apple and a carrot as well. I put whole wheat spinach and cheese tortellini in this as well as some sage flavored bulk sausage to make it a little heartier as a meal. A little extra spice may help if you are adding extra squash, but don't over-do it. The delicate flavor of the squash, wine, and leeks together is what makes this so good!
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Cooking Level: Intermediate

Home Town: Green Bay, Wisconsin, USA
Living In: Los Angeles, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Oct. 19, 2009
Really enjoyed this soup - added more squash than the original recipe and it was great. Will definitely make again.
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Cooking Level: Expert

Home Town: Green Bay, Wisconsin, USA
Living In: Janesville, Wisconsin, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Oct. 7, 2009
Next time, I would definitely baked the squash first, and add more squash. But my family did like it, just the way it was
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Cooking Level: Intermediate

Home Town: Hermon, Maine, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Oct. 3, 2009
double the squash
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Sep. 26, 2009
ive never had butternut squash before but thought i would give this a try. im glad i did, this is really something else. it got great reviews from the whole family. next time i want to make a simple soup with great flavor ill use this one.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Jul. 13, 2009
it's awesome.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.46 star rating.
Reviewed: Feb. 22, 2009
3 as written. I did a lot of tweaking. First of all I added a lot more squash and reduced the amount of broth. 2nd I really didn't think this had much flavor. I added a lot more spice and even brown sugar. I guess I am used to sweeter butter nut squash. I also omitted the cream. After all of this tweaking it was pretty good and very filling! I didn't like the spinach ravioli but I might try regular next time. Will def make again with my revisions.
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Cooking Level: Beginning

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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Jan. 7, 2009
The soup was good as stated but the ravioli didn't do much for me. I cooked this as a new addition for Christmas dinner and I think we will try it at Thanksgiving too!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Dec. 14, 2008
This soup came out great w/out changes to the original recipe. I didn't use the ravioli, just served the soup w/ some crusty bread. I like the combination of the wine w/ the spices, but I think next time I'll try vegetable stock instead of chicken, as I thought the chicken taste coming through was a little too much. I'd like to keep it w/ the veggies so that will be my only change! Great soup for the fall and works well as an appetizer.
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Cooking Level: Beginning

Living In: Glenside, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Nov. 2, 2008
This was absolutely wonderful. The only difference I did was I cut the squash lengthwise and bakes it in the oven for 1 hour then I scooped it out and added it to the broth and onions to simmer for a little while. When it was purreed its was thick I did not have a thin soup like sime had said.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 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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Cooking Level: Intermediate

Living In: Shrewsbury, Massachusetts, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 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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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 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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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 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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Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Mar. 7, 2008
Very good! I left out the leeks and added one fried tart apple... delicious!!
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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 4.46 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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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 4.46 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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Cooking Level: Expert

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The reviewer gave this recipe 3 stars. This recipe averages a 4.46 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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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Dec. 11, 2007
Pretty tasty
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Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
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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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Cooking Level: Intermediate

Home Town: Ottawa, Ontario, Canada
Living In: Toronto, Ontario, Canada

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