I think next time around I would put a lot more chicken broth because it's a super hardy soup but it was super tasty and perfect for fall!
1 Tbsp. olive oil
2 butternut squash (2 lb./900 g each), peeled, seeded and cut into chunks
1 onion, chopped
1 clove garlic, minced
1/2 tsp. ground allspice
2 cans (10 fl oz/284 mL each) 25%-less-sodium chicken broth
1/2 cup light sour cream, divided
Premium Plus Crackers
HEAT oil in large saucepan on medium heat. Add squash, onions and garlic; cook 5 to 10 min. or until crisp-tender, stirring occasionally. Stir in allspice; cook 1 min.
ADD chicken broth. Bring to boil; cover. Simmer on low heat 15 min. or until squash is tender. Add, in batches, to food processor; process until smooth. Return to saucepan; cook until heated through, stirring occasionally.
LADLE soup into 8 bowls. Add 1 Tbsp. sour cream to each; swirl gently with spoon. Serve with crackers.
Adapted from here