COOK and stir onions, ginger and garlic in dressing in large saucepan 5 min. or until onions are crisp-tender, stirring occasionally.
ADD squash and broth. Bring to boil; cover. Simmer on medium-low heat 30 min. or until squash is tender.
BLEND, in batches, in blender until smooth. Serve with crackers.
serving size = 1 cup (250 mL) soup + 6 crackers (19 g)
