Spicy Squash And Chorizo Soup

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Not Eating Out in New York
Nutrition per serving    (USDA % daily values)
CAL
561
FAT
119%
CHOL
58%
SOD
10%

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Ingredients for 6 servings

1 medium butternut squash, peeled, seeds and pulp removed, and cut to 1-inch cubes

2-3 chorizo links, finely diced (substitute with tempeh or tofu sausage for a vegetarian version)

1 large Spanish onion, diced

1 bell pepper (any color) diced

5 cloves garlic, minced

2 anchos (dried poblano peppers), stemmed, seeded and torn to smaller pieces

4 cups chicken or vegetable stock

1 tablespoon tomato paste

1 bunch cilantro, about half of it finely chopped and the rest for garnish

1-2 teaspoons ground cumin (toasted and freshly ground from whole seeds is best)

1 teaspoon ground coriander (toasted and freshly ground from whole seeds is best)

1/4 teaspoon cayenne pepper

1 tablespoons cornmeal (optional)

fresh lime juice to taste

1-2 tablespoons olive oil

salt and pepper to taste

crema (or sour cream) for garnish

optional: thinly sliced red onion and tomato wedge for garnish

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