1 Tbsp. olive oil
2 butternut squash (4 lb.), peeled, seeded and cut into chunks
1 onion, chopped
1 clove garlic, minced
1/2 tsp. ground allspice
2 cans (14-1/2 oz. each) chicken broth
1/2 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
Heat oil in large saucepan on medium heat. Add squash, onions and garlic; cook 5 min. or until crisp-tender, stirring occasionally. Stir in allspice; cook and stir 1 min.
Add broth. Bring to boil; cover. Simmer on low heat 15 min. or until squash is tender. Process, in batches, in food processor until smooth. Return to saucepan; cook until heated through, stirring occasionally.
Ladle into 8 bowls. Top with sour cream; swirl slightly. Serve with crackers.
For a thinner soup, add more chicken broth or water until of desired consistency.
Store cooled soup in airtight container until ready to serve. Serve chilled with crackers as directed.
Apple Butternut Squash Soup
Prepare as directed, adding 2 chopped peeled apples to oil in saucepan to cook with the squash, onions and garlic.