In a large Dutch oven, heat oil over medium-high heat. Add sweet butternut squash, onion and bell pepper and saute until onion softens, about 5 to 7 minutes.
Stir in garlic, chili powder, oregano, cumin and red pepper flakes, and saute for about 1 minute, until garlic is fragrant.
Add diced tomatoes, black beans, and broth and stir until combined. Bring to a boil and then simmer for 30 minutes, or until sweet potatoes are tender. Add Silk Cashewmilk and stir until warm. Serve and enjoy.