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

Instructions

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.