This recipe is from Food and Wine Magazine and is absolutely delicious!
Pick up a roasted chicken at the grocery store to simplify the preparation.

1 small BUTTERNUT SQUASH (about 1 1/4 lb.), halved, seeded and sliced
1 Tbsp. VEGETABLE OIL
1 medium ONION, chopped
2 cloves GARLIC, minced
2 quarts CHICKEN BROTH
2 canned CHIPOTLE PEPPERS IN ADOBO, rinsed, seeded and minced
1 1/2 c. fresh or frozen CORN
1 1/2 c. BLACK BEANS
2 c. ROASTED CHICKEN (I used breast and thigh meat)
3 Tbsp. fresh LIME JUICE, plus 1 lime cut into wedges
1/2 c. CILANTRO, chopped
SALT
1 ripe AVOCADO, thinly sliced

Preheat oven to 400 degrees.
Brush the butternut squash with 1/2 tsp. oil and bake on a non-stick baking sheet for about 20 minutes or until just tender.
Let cool and then remove and discard the skin. Cut the squash into 1/2-inch dice.

Heat remaining 2 1/2 tsp. oil in a non-stick skillet.
Add the onion, cover and cook over moderately low heat until softened, about 5 minutes.
Uncover, increase the heat and cook, stirring until golden.
Add the garlic and cook unti fragrant, about 2 minutes.

In a large saucepan, bring the chicken stock to a simmer.
Add the chipotle chiles and cook for 2 minutes.
Add the cooked squash and onion, the corn and the beans and simmer over moderate heat for 10 minutes.
Stir in the roasted chicken meat and cook until warmed through.

Add the lime juice and cilantro, and season with salt.

Serve the soup in large bowls and pass the avocado and lime wedges alongside.