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 RITZ Crackers, if desired.