Butternut Squash Soup

We love butternut squash so finding a soup recipe using it was just another way to include it into our menus more often.

• Ready In: 42 mins
• Serves: 8

Ingredients

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

Directions

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