2 tablespoons olive oil
1 small butternut squash, peeled and cubed (about 2 cups)
Kosher salt and freshly ground black pepper
1 large yellow onion, roughly chopped (about 1 ½ cups)
1 yellow and 1 orange bell pepper, roughly chopped (about 1 cup each)
1 tablespoon ground cumin
1 teaspoon dried oregano
2 medium cloves garlic, minced or grated with a microplane grater
3 1/2 ounces (1/2 small can) chipotle chilies in adobo
2 cups homemade or store-bought low-sodium vegetable broth
2 (15 ounce) cans black beans, drained and rinsed
4 scallions, white and light green parts only
1 cup shredded vegan ore regular cheddar or Monterey Jack cheese for serving (see note above)
1 ripe hass avocado, diced