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. Reduce heat to low; simmer 15 min. or until squash is tender. Add, in batches, to food processor; cover. Process until smooth. Return to saucepan. Cook until heated through, stirring occasionally.
LADLE soup into eight bowls. Add 1 Tbsp. sour cream to each bowl; stir gently to swirl. Serve with the crackers.
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|Serving Size: 1 Serving (483g)|
|Recipe Makes: 8|
|Calories from Fat: 33 (15%)|
|Amt Per Serving||% DV|
|Total Fat 3.7g||5 %|
|Saturated Fat 1.3g||6 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 4.9mg||2 %|
|Sodium 136.6mg||5 %|
|Potassium 1457.6mg||38 %|
|Total Carbohydrate 47.6g||14 %|
|Dietary Fiber 8.2g||33 %|
|Sugars, other 39.4g|
|Protein 5.2g||7 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 218
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