Anasazi Butternut Squash Soup With Chorizo And Pepitas Recipe

• 3/4 c. Dry kidney beans
• 1 lb Beef chorizo sausages, casings removed
• 1 lrg Onion, minced
• 2 x Garlic cloves, chopped
• 3 c. Water
• 2 can Beef broth, (14 1/2-oz)
• 3 c. Peeled seeded butternut squash, (1/2-inch pcs)
• 1 x Red bell pepper, finely minced
• 1 x Green bell pepper, finely minced
• 1 1/4 c. Frzn corn kernels
• 2/3 c. Shelled pepitas, toasted

1. Place kidney beans in medium bowl.
2. Pour sufficient water over to cover beans by 3 inches.
3. Let stand overnight.
4. Drain.
5. Saute/fry chorizo in heavy large pot over medium heat till cooked through and fat is rendered, about 10 min.
6. Transfer chorizo to paper towels; drain, leaving 2 Tbsp.
7. drippings in pot.
8. Add in onion and garlic; saute/fry till tender, about 6 min.
9. Add in 3 c. water, broth and beans; bring to boil.
10. Reduce heat; cover.
11. Simmer till beans are tender, 1 hour.
12. Add in squash to soup.
13. Cover; simmer till tender, about 15 min.
14. Stir in bell peppers, corn and chorizo; simmer uncovered about 10 min longer.
15. Meanwhile, set aside 2 Tbsp.
16. pepitas for garnish.
17. Blend remaining pepitas in blender till finely grnd.
18. Stir grnd pepitas into soup.
19. Season with salt and pepper.
20. Sprinkle with reserved pepitas and serve.
21. Makes 6 servings.

kidney beans, chorizo sausages, onion, garlic, water, beef broth, butternut squash, red bell pepper, green bell pepper, corn kernels

Taken from cookeatshare.com/recipes/anasazi-butternut-squash-soup-with-chorizo-and-pepitas-65038 (may not work)