In a Dutch oven over medium-high heat, melt the butter and olive oil together until simmering. Add the red onion and saute until golden brown, about 5 minutes. Next, stir in the minced garlic until it becomes fragrant, about 30 seconds.

Add the butternut squash and saute, stirring every 2 minutes until the edges are golden brown and the squash just begins to soften, about 6 to 7 minutes.

Move the squash to the side of the Dutch oven and add the chorizo. Using a wooden spoon, break the chorizo into small pieces.

Once the chorizo is browned, about 10 minutes, stir in the crushed tomatoes, chipotle pepper, black beans and chicken broth. Lastly, add the lentils, cumin and chili powder.

Bring the mixture to a simmer and cover. Let cook until the butternut squash and lentils are both soft, about 40 to 45 minutes.

Serve warm with cilantro or parsley, and yogurt or sour cream.