Cook the Veggies: In a large pot, combine the sliced onion, zucchini, squash, Better Than Bouillon, and water. Bring the mixture to a boil, then reduce the heat. Cover and let it simmer for 15-20 minutes, or until the vegetables are tender.
Flavor and Blend: Stir in the garlic powder, thyme, and drained cannellini beans. Carefully transfer the mixture to a blender (or use an immersion blender directly in the pot) and puree until smooth.
Season: Taste the soup and add salt and pepper as needed.
Garnish: Top with your favorite garnishes. I love adding a sprinkle of sharp cheddar, a dollop of sour cream, and a bit of cracked pepper. For some crunch, potato chips work surprisingly well, but crispy bacon or croutons would also be delicious!