1 lb. Outpost’s Mexican-style chorizo
2 tablespoons olive oil
1 medium onion, diced
1 butternut squash, peeled, seeded and diced (about 4 cups)
4 cloves garlic, minced
1-3 jalapeño peppers, seeded and minced (depending on size and spiciness)
1-1/2 teaspoons ground cumin
1/2 teaspoon each of ground coriander, oregano and crushed red pepper
1 15-ounce can of black beans, drained and rinsed
4 cups low-sodium vegetable broth
1. Brown the chorizo, drain excess drippings and set aside.
2. Heat olive oil in a large soup pot over medium heat. Sauté onions for 5 minutes. Add squash and sauté for 10 minutes more. Add jalapeños, garlic, cumin and coriander and stir for a couple of minutes. Add broth, beans and crushed red pepper. Bring this mixture to a low boil, reduce the heat and simmer, covered, for about 20 minutes (until the squash is tender).
3. Add the chorizo and oregano. Season to taste with salt and pepper.
4. Garnish with sour cream, limes and fresh cilantro.
Per serving: 181 calories, 4g fat, 1g sat fat, 25g carbohydrates, 14g protein, 497mg sodium, 6g fiber
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