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.
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