Combine oil and butter in a large saucepan over medium heat. Add squash, onion and garlic. Cook for about 5 minutes, stirring occasionally, until crisp-tender. Add allspice; cook just a minute more. Add broth. Bring to a boil; cover. Reduce heat to low; simmer for 15 minutes, or until squash is tender. Mash with a potato masher or use an immersion stick blender to blend until smooth. Return to saucepan; heat until hot. If a thinner soup is preferred, add a little more broth or water. Ladle soup into 8 soup bowls. Add one tablespoon sour cream to each bowl and swirl slightly. Serve with crackers.
This Teri’s Butternut Squash Soup recipe is from the Farmhouse Kitchen Cookbook. Download this Cookbook today.
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