Boil and Bubble Soup Cauldron

Ingredients:

• 1 tablespoon oil
• 2 pounds uncooked turkey Italian sausages, casings removed
• 1 onion, chopped
• 2 cloves garlic, pressed or minced
• 1 tablespoon chili powder
• 2 teaspoons cumin seed
• 1 teaspoon dried oregano
• 2 qts. chicken broth
• 2 pounds banana or Hubbard squash, peeled and cut into 1/2-inch cubes
• 3 (15-oz.) cans hominy, drained
• 1 (10-oz.) pkg. frozen peas
• Pepper to taste

Heat oil in an 8- to 10-quart pan over medium-high heat. Add sausages to pan and break into bite-size pieces. Stir occassionally until lightly browned, about 5 minutes.

Add onion, red pepper and garlic; saute over high heat until onion is soft, about 5 minutes. Stir in chili powder, cumin seed and oregano. Add broth, cover and bring to a boil over high heat. Add squash to soup. Return to a boil over high-heat.

Add squash to soup. Return to a boil. Reduce heat, cover and simmer until squash is tender when pierced, about 15 minutes, stirring occassionally.

Add hominy and peas, seperating if necessary. Bring soup to a boil over high heat and boil about 3 minutes.

Pour soup into a tureen and ladle into mugs or bowls. Add pepper to taste.

Note: If making soup ahead, don't add peas; cover soup when cool and chill, then add peas when reheating. For a tureen, use a rustic pan, such as a cast-iron Dutch oven.

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