Calabaza Mojo (Squash Soup With Toasted Brazil Nuts)

Heat 3 Tbsp. olive oil in a large nonreactive saucepan. Add the onion and cook over moderately high heat, stirring until softened, about 5 minutes. Add the tomato, garlic and chili pepper. Cook, stirring for 5 minutes.

Add the calabaza, vegetable stock and orange juice. Bring to a boil. Reduce the heat to low, add 1 tsp. salt and simmer until the calabaza is very soft, about 25 minutes.

Meanwhile, preheat the oven to 375 degrees F.

On a baking sheet, drizzle the sliced Brazil nuts with the remaining 1 Tbsp. olive oil. Bake for about 4 minutes or until golden. Season with salt. Let the nuts stand until 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.