Chorizo and Butternut Soup

Recipe courtesy of e&c
1/2 pound chorizo, casings removed, chopped (about 2)
1 onion
2-3 cloves garlic
1 tbsp chilli powder
1 1/2 tsp ground cumin
salt & pepper
1 10oz box frozen cooked Butternut squash puree defrosted
1 qt. chicken broth

Preheat a large soup pot over medium-high heat.  Add olive oil, then
add chopped chorizo and cook, stirring frequently, about 2 minutes.
Add onions, garlic, chilli powder, cumin, salt and pepper.  Continue
to cook for 3 minutes.  Stir in butternut squash puree.  Add chicken
broth, bring to a simmer, and cook for 10-15 minutes.