Teri's Butternut Squash Soup

Ingredients

• 0.5 teaspoon allspice 
• 1 tablespoon butter 
• 4 pound butternut squash cubed peeled
• 29 oz chicken broth canned
• 8 servings garnish: cream sour
• 1 clove garlic minced
• 1 tablespoon olive oil 
• 1  onion chopped

Equipment

• food processor
• bowl
• sauce pan
• ladle

Directions

1. Combine oil and butter in a large suacepan over medium heat.
2. Add squash, onion and garlic. Cook for about 5 minutes, stirring occasionally, until crisp-tender.
3. Add allspice; cook just a minute more.
4. Add broth. Bring to a boil; cover. Reduce heat to low; simmer for 15 minutes or until squash is tender.
5. Process in a food processor until smooth. Return to saucepan; heat until hot. If a thinner soup is preferred, add a little more broth or water. Ladle soup into soup bowls.
6. Garnish, if desired.
7. Serve with crackers.