3 cups chicken or vegetable stock, plus more if needed
1 bay leaf
1 tsp. ras el hanout
¼ cup half and half or cream
¼ cup pecans, chopped
Instructions
Heat the oil in a medium-sized pot. Add the onion and cook until the onion is translucent, about 3 minutes.
Add the squash, stock, bay leaf and ras el hanout and bring to a boil. Reduce heat and simmer 20 minutes.
Remove bay leaf and puree soup with a stick blender or in a blender or food processor. Season to taste with salt. If soup is too thick, stir in another ½ cup or cup of stock to get desired consistency.
Stir in cream.
Warm and small pan over medium heat and toast the pecans until fragrant.
To serve, ladle the soup into 4 serving bowls and top each with some of the chopped pecans.
Recipe by white plate blank slate at https://whiteplateblankslate.com/moroccan-spiced-squash-soup/