Sauté the Vegetables:

1. Heat the olive oil in a large pot over medium heat.
2. Add the diced onion, minced garlic, carrots, and celery. Sauté for 5–7 minutes until the vegetables begin to soften.

Add Butternut Squash and Spices:

1. Stir in the cubed butternut squash.
2. Sprinkle in the ground cumin, smoked paprika, ground coriander, and a pinch of red pepper flakes (if using).
3. Cook for about 1 minute to allow the spices to bloom.

Incorporate Liquids and Beans:

1. Pour in the vegetable broth and add the diced tomatoes with their juices.
2. Add the black beans and toss in the bay leaf.
3. Season with salt and pepper to taste, then bring the mixture to a simmer.

Simmer the Soup:

1. Cover the pot and let the soup simmer for 25–30 minutes, or until the butternut squash is tender.

Blend for Creaminess (Optional):

1. Remove the bay leaf.
2. For a creamier texture, use an immersion blender to blend about half of the soup directly in the pot, or transfer a portion to a countertop blender and stir it back into the pot.

Finish and Serve:

1. Stir in the lime juice and adjust the seasoning as needed.
2. Ladle the soup into bowls, garnish with fresh cilantro, and serve hot.