Ingredients
3/4
cup dried kidney beans
1
pound beef chorizo sausages, casings removed
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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