Anasazi Butternut Squash Soup with Chorizo and Pepitas |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
3/4 cup dried kidney beans |
1 pound beef chorizo sausages, casings removed |
1 large onion, chopped |
2 garlic cloves, minced |
3 cups water |
2 14 1/2-ounce cans beef broth |
3 cups 1/2-inch pieces peeled seeded butternut squash |
1 red bell pepper, finely chopped |
1 green bell pepper, finely chopped |
1 1/4 cups frozen corn kernels |
2/3 cup shelled pepitas, toasted |
Directions:
1. Place kidney beans in medium bowl. Pour enough water over to cover beans by 3 inches. Let stand overnight. Drain.
2. Sauté chorizo in heavy large pot over medium heat until cooked through and fat is rendered, about 10 minutes. Transfer chorizo to paper towels; drain, leaving 2 tablespoons drippings in pot. Add onion and garlic; sauté until tender, about 6 minutes. Add 3 cups water, broth and beans; bring to boil. Reduce heat; cover. Simmer until beans are tender, 1 hour.
3. Add squash to soup. Cover; simmer until tender, about 15 minutes. Stir in bell peppers, corn and chorizo; simmer uncovered about 10 minutes longer.
4. Meanwhile, set aside 2 tablespoons pepitas for garnish. Blend remaining pepitas in blender until finely ground. Stir ground pepitas into soup. Season with salt and pepper. Sprinkle with reserved pepitas and serve.
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