Add olive oil in a large saucepan, sauté the squash carrot onion and cumin in oil for 10 minutes. Add in garlic and cook for another 1 minute
Add 1 ½ cups broth, bring it to boil, reduce heat, cover and simmer until vegetables are tender
Transfer mixture to blender, add in tomatoes, cream cheese, basil chipotle pepper and the remaining broth, blend on medium speed for 2-4 minutes, pulse if you want a smoother texture
Pour soup from blender back into sauce pan, add in beans, corn, spinach, cook stir, add in sage, parsley
Garnish your soup with roasted seeds, a dollop of sour cream
