Add olive oil to a large saucepan. Add chopped onion and cook on medium heat until translucent.
Add garlic and cook 30 seconds longer. Add chopped red pepper. Cook until crisp tender.
Add black beans, corn, fire roasted tomatoes, butternut squash puree, salsa, vegetable broth, and spices. Bring to a boil. Reduce to a simmer and cook for about 15 minutes so that mixture thickens.