Split Pea and Squash Soup with Cheese Curds

Ingredients

• • 1 butternut squash, about 2 lb (900 g), peeled
  • 2 slices bacon, each ½ inch (1 cm) thick, diced
  • 1 onion, chopped
  • 1 carrot, grated
  • 8 cups (2 litres) chicken broth
  • 1 ½ cups (330 g) dried yellow split peas, rinsed and drained
  • 6 garlic cloves, unpeeled
  • ¼ tsp ground quatre épices (four-spices blend) (optional) (see note)
  • 1 bag (200 g) cheese curds