Preheat oven to 350°.
Cut the squash in half and scoop out the seeds.
Place in a baking pan cut side down and add water in the pan up to the rim of the squash.
Cook until tender, about 1 hour.
Remove from oven and cool.
When squash is cool, scoop out flesh and reserve.
Place 1 ounce of canola oil in a sauce pan add the onion, carrot, Scotch Bonnet chili, bay leaf and vanilla bean and sauté until tender.
Add squash flesh to the sauce pan and sauté for 2 minutes.
Add the chicken stock and simmer until every thing is tender, about 30 minutes.
Remove from the heat and puree in blender (use caution when blending hot ingredients).
Pass through a fine mesh strainer to remove any remaining fiber.
Place the soup back into a sauce pan, and finish with a splash of cider vinegar, pepper, and molasses to taste.
Keep hot for service.
For the Smoked Almond Butter: in a food processor, puree the butter (at room temperature), almonds, garlic, paprika, and liquid smoke.
To Serve:Ladle soup into bowls and garnish with a spoonful of the almond butter.