1 tablespoon olive oil
1 medium red onion, about 1 cup chopped into 1/2-inch pieces
3 cloves garlic, minced
2 cups butternut squash, cut into 1/2-inch pieces
8-9 ounces chorizo pork sausage
28 ounces crushed tomatoes
2-3 chipotle peppers in adobo sauce, about 2 tablespoons minced
15 ounces canned black beans, drained
3 1/2 cups chicken stock
1 cup dried green lentils
2 teaspoons ground cumin
2 teaspoons chili powder
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!