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Receta Anasazi Butternut Squash Soup With Chorizo And Pepitas
by Global Cookbook

Anasazi Butternut Squash Soup With Chorizo And Pepitas
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Ingredientes

  • 3/4 c. Dry kidney beans
  • 1 lb Beef chorizo sausages, casings removed
  • 1 lrg Onion, minced
  • 2 x Garlic cloves, chopped
  • 3 c. Water
  • 2 can Beef broth, (14 1/2-oz)
  • 3 c. Peeled seeded butternut squash, (1/2-inch pcs)
  • 1 x Red bell pepper, finely minced
  • 1 x Green bell pepper, finely minced
  • 1 1/4 c. Frzn corn kernels
  • 2/3 c. Shelled pepitas, toasted

Direcciones

  1. Place kidney beans in medium bowl. Pour sufficient water over to cover beans by 3 inches. Let stand overnight. Drain.
  2. Saute/fry chorizo in heavy large pot over medium heat till cooked through and fat is rendered, about 10 min. Transfer chorizo to paper towels; drain, leaving 2 Tbsp. drippings in pot. Add in onion and garlic; saute/fry till tender, about 6 min. Add in 3 c. water, broth and beans; bring to boil. Reduce heat; cover. Simmer till beans are tender, 1 hour.
  3. Add in squash to soup. Cover; simmer till tender, about 15 min.
  4. Stir in bell peppers, corn and chorizo; simmer uncovered about 10 min longer.
  5. Meanwhile, set aside 2 Tbsp. pepitas for garnish. Blend remaining pepitas in blender till finely grnd.
  6. Stir grnd pepitas into soup. Season with salt and pepper. Sprinkle with reserved pepitas and serve.
  7. Makes 6 servings.