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1
To prepare the beans, cook the bacon in the olive oil in a large soup pot over medium heat until beginning to crisp.
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2
Stir in the Scotch bonnet and garlic.
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3
Turn up the heat to medium-high, add the onion, bell pepper, and celery, and stir to coat.
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4
Let the vegetables caramelize, stirring occasionally, for about 10 minutes.
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5
Add the cumin, bay leaves, and sherry, bring to a simmer, and simmer until the liquid is reduced by half, 4 to 5 minutes.
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6
Add the beans, ham hock, and stock and bring to a simmer.
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7
Skim the impurities off the top, reduce the heat to medium-low, and simmer until the beans are tender but not mushy, 1 to 1 1/2 hours.
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8
In the meantime, prepare the calabaza: Preheat the oven to 350 degrees F.
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9
Combine the calahaza, butter, sugar, salt, and pepper in a roasting pan or heavy ovenproof skillet and give them a toss.
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10
Roast for 30 to 40 minutes, until the squash is tender when poked with a knife.
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11
Set aside in a warm place.
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12
For the crema: Whisk together all the ingredients in a bowl.
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13
Chill until ready to serve.
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14
Remove the bay leaves from the beans.
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15
Scoop 2 1/2 cups of the beans and their broth into a blender, and puree.
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16
Pour back into the potthis will give the soup more bodystir well, and simmer for another 30 minutes.
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17
Season the soup with salt and pepper.
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18
Fold in the calabaza and cook for 5 more minutes.
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19
Ladle the soup into bowls and finish with a spoonful of crema in each.
