Squash Carrot Soup with Moroccan Spices

I’m on a Moroccan kick. This soup was so good!  I used a “turban” squash, but any winter squash will do. See yesterday’s chicken recipe for information about the Ras el Hanout.

4 strips thick bacon, chopped
2 carrots, grated
3 cups cooked, mashed winter squash
3 -4 cups chicken broth
1 teaspoon Ras el Hanout
3 scallion tops, chopped

Heat a soup pot over medium heat and add the bacon.  Cook until crispy and remove the bacon to a plate.  Add the grated carrots to the bacon fat and saute for a couple of minutes.  Add the winter squash, 3 cups of the chicken broth, and Ras.  Simmer for about 5 – 10 minutes until the carrots are tender.  Take  the soup off the heat and puree it in batches in a food processor or blender. Return it to the pot over low heat. Add a little more broth if it seems too thick. Season with salt and pepper. Serve with the chopped scallions and bacon.

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