Cooking Instructions:

In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, cooking until the onion is translucent and fragrant, about 3-4 minutes.

Add the cubed butternut squash, sliced carrots, and chopped celery to the pot. Stir well to combine the vegetables and let them cook for another 5-7 minutes, stirring occasionally.

Pour in the vegetable broth and add the ground cumin, ground cinnamon, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, or until the vegetables are tender.

Once cooked, use an immersion blender to puree the soup to your desired consistency. If you prefer a chunkier texture, you can skip this step or blend only half of the soup.

Taste and adjust the seasoning if necessary. Serve hot, garnished with fresh parsley if desired.

For extra tips, consider experimenting with different vegetables such as sweet potatoes or parsnips to enhance the flavor profile of the soup.

If you want a creamier texture, try stirring in a splash of coconut milk or heavy cream just before serving. Additionally, this soup can be made ahead of time and stored in the refrigerator, making it perfect for meal prep during busy weeks.