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    Butternut Squash Soup

    Submitted by Kelly Jo Klimkewicz, Jeromesville, OH

    "This is a very tasty recipe that soothes the fall and winter blues," writes Kelly Jo. "It's a big hit at my fall birthday parties."

    Ingredients

    • 1 Tbsp. olive oil
    • 3 medium-sized squash or 3 10-oz. packages frozen squash, thawed
    • 1 medium onion, chopped
    • 1 tsp. minced garlic
    • ½ tsp. ground allspice
    • 2-14 ½-ounce cans chicken broth
    • ½ cup sour cream
    • Saltine crackers

    Directions

    Heat oil in large saucepan on medium heat. Add squash, onion, and garlic and cook 5 minutes, stirring occasionally. Add allspice and stir for 1 minute. Add chicken broth and bring to a boil. Cover and reduce heat to low. Add sour cream. Simmer 15 minutes. Serve with crackers.