Recipe - Anasazi Butternut Squash Soup With Chorizo And Pepitas

Three fourths cup Dried kidney beans
1 pound Beef chorizo sausages;
casings removed
1 lg Onion; chopped
2 Garlic cloves; minced
3 cup Water
2 cn Beef broth; (14 1/2ounce)
3 cup Peeled seeded butternut
squash; (1/2inch pieces)
1 Red bell pepper; finely
chopped
1 Green bell pepper; finely
chopped
1 One fourth cup Frozen corn kernels
2/3 cup Shelled pepitas; toasted

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.

Makes 6