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Combine broth, garlic, onions, and squash in a large pot and bring to a boil over medium heat.
Reduce heat and simmer at a low boil until squash is completely soft, about 15 minutes.
Mash contents of pot with a potato masher, then add spinach and cook for 2 to 3 more minutes, until the spinach is wilted. Season with salt and pepper.
Ladle soup into bowls and garnish with cheese and sour cream.