Steps
1. In a large pot, sauté the onion and garlic until fragrant.
2. Add the diced butternut squash, vegetable broth, cinnamon, salt, and pepper. Bring to a boil.
3. Reduce heat, cover, and simmer for 20-25 minutes until the squash is tender.
4. Using an immersion blender, blend the soup until smooth.
5. Adjust seasoning if needed.
6. Serve hot, garnished with fresh parsley.