8 ounces linguiça sausage, quartered lengthwise and sliced ½ inch thick

2 onions, chopped fine

6 garlic cloves, minced

1½ Tbsp minced canned chipotle chile in adobo sauce

1½ tsp ground cumin

5 cups chicken broth

2 cups water

1 pound (2½ cups) dried black beans, picked over and rinsed

2 bay leaves

Salt and pepper

1½ lb butternut squash, peeled, seeded, and cut into ¾-inch pieces (4 cups)

1 Tbsp lime juice

 

Microwave linguiça, onions, garlic, chipotle, and cumin in bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker.

 

Stir broth, water, beans, bay leaves, and ½ tsp salt into slow cooker. Wrap squash in foil packet; lay packet on top of soup. Cover and cook until beans are tender, 9 to 11 hours on low or 6 to 8 hours on high.

 

Transfer foil packet to plate. Discard bay leaves. Transfer 1 cup cooked beans to bowl and mash with potato masher until smooth.

 

Carefully open packet (watch for steam) and stir squash along with any accumulated juice and mashed beans into soup.

 

Stir in lime juice and season with salt and pepper to taste. Serve.