In a large pot, heat the olive oil over medium heat. Add the onion, garlic, carrots, and celery. Sauté until softened, about 5 minutes.

Add the butternut squash, vegetable broth, cumin, cinnamon, salt, and pepper. Bring to a boil.

Reduce heat and let simmer for 25 minutes, or until the squash is tender.

Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer to a blender in batches.

Ladle the soup into bowls and drizzle with heavy cream if desired. Garnish with fresh parsley.