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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3 users found this review helpful

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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3 users found this review helpful

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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4 users found this review helpful

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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Reviewer:

pause2shop.com

Cooking Level: Expert

Home Town: Fairlee, Vermont, USA

Living In: Wilder, Vermont, USA

Reviewed: Dec. 24, 2010

This soup is definately a good way to make butternut squash. I did double the squash this time, and might even add a little more next time around for better texture. And I used tortellini instead of ravioli. Great for a cold evening.

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3 users found this review helpful

Reviewer:

jesscannon

Reviewed: Dec. 6, 2010

The only changes I made were to add 1 serano pepper and slightly increase the spices. This was very flavorful. I had to make without a blender or food processor so the texture wasn't as great as it would be with one.

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1 user found this review helpful

Reviewer:

MN Girl

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Living In: Bloomington, Minnesota, USA

Reviewed: Nov. 21, 2010

I thought it was wonderful...I did add extra squash like some of the suggestions..the rest of the recipe I kept the same. Very different flavor...would make again.

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Reviewer:

Elisa

Reviewed: Nov. 11, 2010

Very good. Used tortellini by mistake, which was def not as good as ravioli. Used two packages of frozen squash, should have used three. Used 3 cups of chicken stock - which was good. Could use more cumin. Cut the water by 1.5 cups. Add something else flavor-wise. Dash of hot sauce?

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4 users found this review helpful

Reviewer:

SIRSETHALOT

Reviewed: Nov. 8, 2010

This was my first time trying butternut squash so I don't know if I just don't like butternut squash or I didn't like the recipe. It was way too thick for me, I expected more of a tomato soup texture.

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Reviewer:

Bridgett

Cooking Level: Intermediate

Home Town: North Little Rock, Arkansas, USA

Living In: Sherwood, Arkansas, USA

Reviewed: Oct. 31, 2010

I used vegetable broth to make it vegetarian. I also doubled the amount of squash because that flavor wasn't very strong. I only had wild mushroom ravioli on hand, which was fine, but next time I'll use what the recipe called for. I will also probably double the amount of butter. Overall, it's a very good soup!

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2 users found this review helpful