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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TobiasKennedy

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Reviewed: Dec. 11, 2007

Pretty tasty

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Michellemybelle

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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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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KAITCH

Cooking Level: Intermediate

Home Town: Ottawa, Ontario, Canada

Living In: Toronto, Ontario, Canada

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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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BrianMc

Cooking Level: Expert

Living In: Whitby, Ontario, Canada

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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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Reviewed: Nov. 19, 2006

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

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shishkabeenie

Cooking Level: Expert

Living In: New York, New York, USA

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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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emmaD

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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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Karhu1979

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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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CAMEY9

Cooking Level: Intermediate

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Reviewed: Oct. 23, 2005

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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foodlover

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

Living In: Moscow, Moscow (Federal City), Russia

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Reviewed: Oct. 29, 2004

The spice combination in this recipe is perfect. I prefer a bit thicker soup, so the second time I reduced the liquied by one cup. I also thought the cheese ravioli doesn't go well with the soup at all - maybe the spinach would work better, though.

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Heather

Cooking Level: Intermediate

Home Town: Owasso, Oklahoma, USA

Living In: Norman, Oklahoma, USA

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Reviewed: Oct. 8, 2004

This is definitely good enough to serve for company. Like Catherine said, we just use vegetable broth to make it vegetarian. If you're in a big hurry, you can use a couple packages of frozen pureed squash.

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Susan

Cooking Level: Intermediate

Home Town: Presque Isle, Maine, USA

Living In: Houston, Texas, USA

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Reviewed: May 8, 2003

A great addition to the menu!! Thanks Kate for sharing.

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Verena

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Reviewed: Dec. 10, 2002

Absolutely delicious! This recipe is very unique and adds just the right hint of sweetness. I used large cheese raviolis instead of spinach. The recipe is inconsistent as to which ones the recipe calls for, but I can't imagine anything being better than the cheese raviolis in this soup.

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SABRA_Y

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Reviewed: Feb. 28, 2002

This is an amazing recipe. It was a big hit at my Thanksgiving dinner!!

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ROBYN I

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Reviewed: Feb. 26, 2002

This soup is delicious! Great as an appetizer, just place one med-large spinach ravioli in the center of bowl and top with soup for a wonderful color contrast or serve with a salad and some crusty bread for a filling dinner. Great winter dish to warm your bones! Also, the recipe should state 2 medium butternut squashes, peeled seeded and diced with just enough chicken stock to cover. This should help with the thickness. Since I have had a hard time finding the spinach pasta cheese ravioli, I have also tried the tri colored tortellini the texture is very good. For vegetarians who would like to make this soup, you can substitute a light vegetable stock for the chicken stock called for in the original recipe.

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