3 cups calabaza squash, peeled and cut into 1-inch cubes
2 quarts vegetable broth or water
2 cups orange juice
Juice of 1 lime
Salt, to taste
1/2 cup pumpkin seeds, lightly toasted*, for garnish
8scallions, chopped for garnish
In a nonreactive large soup pot, heat the oil over medium heat. Add the onions, garlic, chili peppers, cinnamon sticks and thyme. Cook 10 minutes, stirring occasionally, until lightly caramelized.
Add the squash, broth or water and orange juice; bring to a boil. Reduce heat and simmer 25 to 30 minutes until squash is tender. Remove the cinnamon sticks and add the lime juice and salt. You can puree the soup in a blender or food processor fitted with the metal blade (this may have to be done in batches) or use an immersion blender, if you like a smooth, creamy consistency. Garnish with pumpkin seeds and scallions. Serve the croutons warm with the chowder.