Heat oil in large skillet over medium-high heat. Sauté onions until they begin to soften. Add chili powder and butternut squash; cook and stir 2 minutes. Pour into 4-5 quart greased slow cooker. Add Corn, Black Bean Salsa, Garlic Garlic, refried black beans, black beans, tomatoes and broth; mix well. Cook on low 6-8 hours or until squash is tender. Garnish with sour cream and shredded cheese; serve with Blue Aztec Chips. Makes 8 servings.