Swirl the oil into a large pot over medium heat. Add the onion, cumin, salt, and garlic to the pot and cook 1-2 minutes or until fragrant, being careful not to scorch the garlic. Stir in the butternut squash and the chicken broth.
Transfer the mixture to a blender and add the tomatoes, cream cheese, and chipotle. Cover and whirl until smooth.
Return the mixture to the pot. Stir in the beans, corn, and spinach. Cook, stirring often, until spinach begins to wilt and soup is heated through. Taste for seasoning and add more salt as needed to taste.