Butternut Squash Soup

By wpolumbo

Nothing says springtime like veggie soup, and this butternut squash soup is no exception!

Ingredients

• 1 Tbsp. olive oil
• 2 medium butternut squash (about 2 lb. each), peeled, seeded and cut into chunks
• 1 medium onion, chopped
• 1 clove garlic, minced
• 1/2 tsp. ground allspice
• 2 cans (14.5 oz each) chicken broth
• 1/2 cup Breakstone's Reduced Fat or Knudsen Light Sour Cream, divided
• 16 Premium Saltine Crackers

Preparation

Step 1

Heat oil in large saucepan on medium heat. Add squash, onion and garlic; cook 10 to 15 min. or until crisp-tender, stirring occasionally. Add allspice; cook and stir 1 min.

Add chicken broth; bring to boil. Cover; reduce ehat to low. Simmer 15 min. 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.

Ladle soup into 8 bowls. Add 1 Tbsp. sour cream to each serving; swirl slightly. Serve with crackers.