Chorizo Sausage and Squash Soup

Made with cabbage, potatoes and beans,
this is a good autumn or winter soup.

Ingredients:
3 Tbs. olive oil
1 yellow onion, diced
3 garlic cloves, minced
1 lb. chorizo, casings removed
3 cups diced winter squash
2 russet potatoes, scrubbed and diced
1/2 head cabbage, cored and shredded
3 cups beef stock
3 cups water
2 cups cooked white beans
Salt and pepper to taste
1/4 cup cilantro leaves

Directions:
Heat the olive oil in a large, heavy pot.
Add the onion and saute until
it is soft and fragrant, about 8 minutes.
Add the garlic and sauté for 2 minutes.
Add the chorizo, breaking it
up with a fork while it cooks.
When the chorizo appears to have
released its fat, drain off the excess fat,
and return the pot to the heat.
Add the squash and potatoes
and saute 4 minutes, stirring frequently.
Add the cabbage, stirring until it wilts.
Add the stock, water, and beans.
Bring the liquid to a boil,
reduce the heat, and simmer,
partially covered, for 15 to 20 minutes,
until the squash and potatoes are just tender.
Taste the soup and season with salt and pepper.
Ladle into soup bowls, top each serving
with a sprinkling of cilantro leaves, and serve.