1. Heat a large soup pot or Dutch oven over medium heat. Once hot add the olive oil, swirl pan to coat, and add the sausage. Cook, breaking it up with a fork as you go. When nearly cooked through, add the onion and cook until the onion is translucent.

2. Add the garlic, cumin, and oregano. Sauté until fragrant, about 2 minutes. Add the green chilies, broth, salsa, and squash. Bring to a boil, then reduce heat, partially cover, and cook, stirring occasionally, until the squash is tender; this will take about 10 minutes if using frozen squash or 25-30 minutes for fresh squash.

3. Season with salt and pepper to taste and serve with cilantro, lime wedges, jalapeños, cheese, and corn chips or tortillas.