Reviewer:

lifesfullness

	Cooking Level: Intermediate Living In: Edmonton, Alberta, Canada
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Reviewed: Mar. 5, 2008

This is absolutely delicious. I have made it several times for parties and everyone loves it. The dry white wine is a must to balance the flavors.

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Reviewer:

Great base - experiment with spices how you like. Cinnamon is a great fit, with the apples & the squash.. as are nutmeg and ground cloves. Tastes better after a few days. I make ahead and freeze in jars to take to work :)

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Reviewer:

Marty


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Reviewed: Jan. 28, 2008

We loved this soup. I followed the suggestion of using a sweet potato rather than white potato and liked that idea. Lazy me also used vegetable bouillon powder to make the stock. And I omitted the cream and didn't miss it. Will definitely add this to our list of favorite soups.

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Reviewer:

AUNT MAMIE

	Cooking Level: Expert Living In: Niagara-On-The-Lake, Ontario, Canada
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Reviewed: Jan. 25, 2008

This is one of the best tasting soups I've ever made - I wish I could give it 6 stars!

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Reviewer:

EVEDDER


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Reviewed: Nov. 4, 2007

Mmmmm, this soup is good! I made the recipe pretty much as directed. The only changes were that I used roasted butternut squash I had made the day before, and I added @ 2 tsp of light brown sugar. I will definitely be making this one again!

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