Butternut Squash Soup with Chorizo and Pepitas | recipesfinder.com
Place kidney beans in medium bowl. Pour enough water over to cover beans by 3 inches. Let stand overnight. Drain.
Saute 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; saute 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.
Add squash to soup. Cover; simmer until tender, about 15 minutes.
Stir in bell peppers, corn and chorizo; simmer uncovered about 10 minutes longer.
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.
3/4 cup Dried kidney beans
1 lb Beef chorizo sausages, casings removed
1 lrg Onion, chopped
2 x Garlic cloves, minced
3 cup Water
2 can Beef broth, (14 1/2-ounce)
3 cup Peeled seeded butternut squash, (1/2-inch pieces)
1 x Red bell pepper, finely chopped
1 x Green bell pepper, finely chopped
1/4 cup Frozen corn k