Place onion, butternut squash, quinoa, cannellini beans, black beans, and diced tomatoes in the bottom of slow cooker. Sprinkle cumin, chili powder, garlic powder, and cinnamon over the top. Stir gently. Pour in broth.
Cover and cook on low for 5 hours. Gently stir to make sure everything is well combined. Serve with fresh chopped cilantro.
Recipe by Kristine's Kitchen at https://kristineskitchenblog.com/slow-cooker-butternut-squash-quinoa-chili-soup/