Butternut Squash Soup with Chorizo and Pumpkin Seed

Makes 6 servings

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 cans beef broth (14 1/2-ounce each)
3 cups peeled, seeded butternut squash, cut into 1/2-inch pieces
1 red bell pepper, finely chopped
1 green bell pepper, finely chopped
1 1/4 cups corn
2/3 cup shelled pumpkin seeds, toasted

Preparation:

Place kidney beans in medium bowl. Pour enough water over to cover
beans by 3 inches. Let stand overnight. Drain.

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.

Add squash to soup. Cover; simmer until tender, about 15 minutes. Stir
in red and green bell peppers, corn and chorizo; simmer uncovered
about 10 minutes longer.

Meanwhile, set aside 2 tablespoons pumpkin seeds for garnish. Blend
remaining pumpkin seeds in blender until finely ground.

Stir ground pumpkin seeds into soup. Season with salt and pepper.
Sprinkle with reserved pumpkin seeds and serve.