In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent and fragrant.

Stir in the minced garlic and cook for an additional minute.

Next, incorporate the diced carrots, sliced celery, and cubed butternut squash into the pot. Stir them together and allow them to cook for 5-7 minutes.

Pour in the 4 cups of vegetable broth, ensuring to scrape up any flavorful bits stuck to the bottom of the pot.

Stir in the thyme, sage, cinnamon, and season with salt and black pepper to taste.

Bring the mixture to a gentle boil, then reduce the heat to a simmer, keeping the pot uncovered.

Allow the soup to simmer for 20-25 minutes, stirring occasionally until the root vegetables are fully tender.

After the vegetables have softened, stir in the drained cannellini beans.

Let the soup simmer for an additional 5 minutes.

Optionally, use an immersion blender to puree a portion of the soup directly in the pot until creamy.

Ladle the soup into bowls and garnish with fresh parsley or a drizzle of coconut milk.