1. Heat the oil in a 12-inch skillet over medium-high heat until shimmering. Add the butternut squash and sweet potato season with salt and pepper. Cook, stirring occasionally, until lightly browned, 4 to 5 minutes. Add the onion and peppers, stirring and cooking until softened, about 3 minutes. Add the cumin, oregano, and garlic and cook until aromatic, about 1 minute.
2.Add the chipotle peppers, stock, and beans and cook until the squash has finished cooking, about 10 minutes. Mash the beans gently with a wooden spoon against the side of the pot to thicken, then season with salt and pepper. Ladle into bowls and serve with scallions, grated cheese, bacon, sour cream, and avocado.