Butternut Squash Soup

• 1 tablespoon olive oil
• 2 (2 lb) butternut squash, peeled, seeded and cut into chunks
• 1 medium onion, chopped
• 1 garlic clove, minced
• 12 teaspoon ground allspice
• 2 (14 1/2 ounce) cans chicken broth
• 12 cup light sour cream
• 16 saltine crackers

1. HEAT oil in large saucepan on medium heat.
2. Add squash, onion and garlic; cook 5 minute or until crisp-tender, stirring occasionally.
3. Add allspice; cook and stir 1 minute
4. ADD chicken broth.
5. Bring to boil; cover.
6. Reduce heat to low; simmer 15 minute or until squash is tender.
7. Add, in batches, to food processor container; cover.
8. Blend until smooth.
9. Return to saucepan; cook until heated through, stirring occasionally.
10. LADLE soup into 8 bowls.
11. Add 1 tablespoons sour cream to each serving; swirl slightly.
12. Serve with crackers.

olive oil, butternut squash, onion, garlic, ground allspice, chicken broth, light sour cream, crackers

Taken from www.food.com/recipe/butternut-squash-soup-214948 (may not work)