Butternut Squash Soup with a Latin Twist Recipe - Sunset Magazine

Ingredients

• 1 butternut squash, peeled, seeded, and cut into 1-inch chunks
• 1 yellow onion, roughly chopped
• 2 garlic cloves, roughly chopped
• 1 red bell pepper, roughly chopped
• olive oil for cooking
• 3-4 thyme sprigs
• 6 oz Mexican chorizo, casings removed, for garnish
• 2 ½ cups chicken stock
• 1 fresno chile, sliced thin, for garnish
• 1 serrano chile, sliced thin, for garnish
• roasted pepitas or pumpkin seeds, for garnish