2. Heat large pot over medium heat, and coat with cooking spray. Add onion, and cook 7 minutes, or until translucent. Add ginger, allspice and cinnamon, and cook 1 minute more. Stir in squash, garlic, broth and 3 & 1/2 cups water. Bring to a simmer, and reduce heat to medium low. Partially cover pot, and simmer 25 minutes. Purée in blender or food processor until smooth. Serve hot or cold, and stir in chives and vinegar just before serving.