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Heat the olive oil over medium-low heat. When the oil is hot, add the butternut squash, onion, poblano pepper, red bell pepper, garlic, cumin, smoked paprika, cayenne pepper and salt.
Sauté for 5-8 minutes until the onions start to become translucent.
Add the tomato sauce, fire roasted tomatoes and vegetable broth.
Bring the soup to a rapid simmer, cover with a lid and reduce the heat to low. Simmer for 10 minutes.
Remove the lid. Use an immersion blender (or transfer 2-3 cups of soup to a blender/food processor) and partially blend the soup. This will make the soup thicker in consistency.
Stir in the black beans and allow them to heat for a few minutes.
Serve and top with tortilla strips, jalapeños or your desired toppings!