1/4 c Olive oil 1 md Onion(s), finely chopped 1 md Tomato, peeled Seeded, coarsely chopped 1 sm Garlic clove(s), minced 1 sm Thai or bird chile or 1 lg Serrano chile Seeded and minced 3 lb Calabaza squash Or buttercup squash
4 c Vegetable stock
2 c Orange juice
6 Whole le Brazil nuts 1/4 c Sliced almonds
Heat 3 Tbsp. Olive oil in a large nonreactive saucepan. Add the onion and cook over moderately high heat, stirring, until softened, about 5 min. Add the tomato, garlic, and chile and cook, stirring, for 5 min. Add the calabaza, vegetable stock, and orange juice and bring to a boil. Reduce the heat to low, add 1 tsp. Salt and simmer until the calabaza is very soft, about 25 min. Meanwhile, preheat the oven to 375 F. On a baking sheet, drizzle the sliced Brazil nuts with the remaining 1 Tbsp. Olive oil. Bake for about 4 min., or until golden. Season with salt. Can be prepared to this point and refrigerated for 1 day. Rewarm before proceeding. Let the nuts stand at room temperature. Using a slotted spoon, transfer 1 1/2 cups of the vegetable to a food processor or blender and puree until smooth. Stir the puree back into the soup and season with salt. Ladle the soup into shallow bowls and garnish with the sliced Brazil nuts.