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.