1mediumred onion, about 1 cup chopped into 1/2-inch pieces
2cupsbutternut squash, cut into 1/2-inch pieces
8-9ounces chorizo pork sausage
2-3chipotle peppers in adobo sauce, about 2 tablespoons minced
15ouncescanned black beans, drained
3 1/2 cups chicken stock
1cupdried green lentils
toppings: chopped cilantro or sour cream(optional)
In a large pot, melt the butter and oil together over medium-high heat. Add the onion, garlic, and butternut squash. Cook, stirring frequently, until the onions are soft and fragrant, about 5 minutes.
Push the squash to the sides of the pot and add the chorizo to the center. Break the chorizo into small pieces and continue cooking for about 10 minutes, until browned. Stir to combine with the squash after it begins to brown.
Add the tomatoes, chipotle peppers, beans, chicken stock, lentils, cumin, and chili powder. Stir everything together and bring to a boil. Reduce heat to simmer and cover with lid. Cook until the lentils and the squash are soft, about 40-45 minutes.
Scoop into bowls and add the toppings of your choice. Enjoy!