Heat oil in large heavy saucepan on medium heat. Add onion and garlic; cook and stir 4 min. or until tender.
Add squash and broth. Bring to boil. Reduce heat to low; simmer 40 min.
Pour soup, in batches, into blender container; cover. Blend until smooth. Ladle soup into 7 individual bowls. Top each serving with sour cream and crumbled bacon. Serve with round buttery crackers, if desired.
Substitute 2-1/2 lb. pumpkin, peeled, seeded and chopped, for the butternut squash.
For a little heat, sprinkle each serving with ground red pepper (cayenne).
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 21g
Dietary Fiber 4g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 7 servings, 1 cup each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.