Reviewed: Apr. 26, 2013

I loved this! High in fiber and great taste!!! Wonderful fall soup. It did come out thick which was bothersome to my husband but didn't bother me at all. For his, I thinned it out with a little white wine and water.

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Chef Ala Bohn

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Virginia Beach, Virginia, USA

Reviewed: Mar. 8, 2013

I have made this many times, and modified it every time, depending on what I have on hand. I hardly ever remember to buy leeks, so I usually just add more onion. Lately I use coconut oil instead of olive or butter, as it has a higher smoke point, and I think the coconut flavor is complimentary. I recently cut back on eating nightshades, so I sub a sweet potato for the white potato. I also use about a 2 x 1 inch piece of fresh ginger peeled and shredded. This is a must! It adds susch a great compliment to the orange veggies. At the end I stir in coconut milk and nutmeg. No need for the heavy cream IMO, though it does add richness, and will make you more full. If you want it a little thicker, use less broth.

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little_red8

Home Town: Baton Rouge, Louisiana, USA

Living In: Austin, Texas, USA

Reviewed: Mar. 3, 2013

It smelled wonderful. The flavor was not to my liking. Definitely would not recommend this.

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Jaella42

Cooking Level: Expert

Home Town: Cheyenne, Wyoming, USA

Living In: Laramie, Wyoming, USA

Reviewed: Feb. 22, 2013

amazing!

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pumpkinsasa

Reviewed: Jan. 30, 2013

I adored this recipe. It was a fantastic way to use up some huge butternut squashes we had. Even my husband who isn't a huge fan of butternut liked it!

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feinicstine

Reviewed: Jan. 11, 2013

Fabulous! I made this for 1 person, adding 1/2 an apple instead of a 1/4. I'm not a fan of soup but this was delicious.

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AngelaH

Home Town: Gloucester, Gloucestershire, England, U.K.

Reviewed: Jan. 7, 2013

Great soup! I added some cooked spicy chorizo at the end to add a little more spice. Also, added a little cilantro at the end and topped with diced Crimini mushrooms and a dollup of sour cream. Delicious!

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kingstonmassive

Reviewed: Jan. 6, 2013

This recipe was nice, but I feel like it needed a little extra "something" to give it a kick; maybe some chorizo or other spicy sausage next time to add flavor and round out the meal with protein. My family liked the flavor blend of all the ingredients, but I think next time I will incorporate the advice of a fellow reviewer and substitute a sweet potato for the regular potato. I used a spiced white wine, but still didn't feel like it was enough spice...add some ginger next time, too.

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MMMICHELLE

Reviewed: Dec. 30, 2012

I have made this a number of times but have modified it to my own taste. I always roast the squash. I think it imparts a smokiness to the finished product. I add a generous pour of Sherry, 2-3 tbls of ginger paste or minced if I have it, mild or yellow curry to taste but..not enough to over power, but to punch it up. I have also used apple sauce when I was out of apples. I use heavy cream..(its a luxurious soup and we don't eat it more than once or twice a year). I use an emulsion blender and finish it off with another splash of Sherry, a dollop of plain Greek yogurt, a sprinle of nutmeg and a pinch of minced chives.

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