Ingredients:

3 links MEat Chorizo Sausage
1 Red Onion (thinly sliced)
1 Yellow Onion (thinly sliced)
2 large garlic cloves
1 acorn squash (deseeded, peeled & medium diced)
8oz Lager Beer
2 cans Black Beans
1 Qt. MEat Chicken Stock
1 Qt. Water
2t Cumin
S&P to taste
2t EVOO

Add EVOO to dutch oven and set to medium heat. Remove sausage from casing. Once pot is warm add Chorizo and cook until brown. Add onions and cook until translucent. Zest garlic cloves into the onion & Chorizo mixture and cook for an additional minute. Stir in cumin and season with S&P.

Deglaze pan with 8oz of your favorite Lager beer. Add chicken stock, water and squash and bring to a boil then reduce to a simmer. Cook uncovered for 15 minutes. Rinse & drain black beans and add to pot. Cook for an additional 30 – 45 minutes (uncovered) or until squash is tender. For great texture remove a quart of soup and buzz with a stick blender (or in a food processor). Reintroduce the soup to the main pot and stir. Serve with a dollop of sour cream & a few avocado slices.