Butternut Squash soup

This Butternut Squash soup is best parred with another food for a meal since it is not too heavy or filling. I got this recipe from kraftfoods.com years ago.

Ingredients:

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

Makes 8 cups of soup.
Total time to make: 45 min.
Becky