Add the quinoa, cumin, cayenne pepper and curry powder. Saute for about 2 more minutes until fragrant.
Add broth and cubed squash to the pot. Heat on high until boiling, then reduce heat to low and cover.
Simmer with lid on for about 30 minutes, or until squash and quinoa are cooked through. Do not overcook.
Remove from heat and let sit, still covered, for about 5 minutes. Then, remove lid and allow to cool somewhat - this will make the soup easier to handle for blending.
Working in small batches, transfer the soup to the blender and puree on high for 30-60 seconds or until smooth and creamy. Place the blended soup into another container as each unblended batch is processed. Season blended soup to taste with sea salt and freshly ground black pepper.
To serve, ladle the soup into large bowls, garnish with yoghurt, and sprinkle chopped nuts on top.
Recipe by Culinary Musings at https://www.culinarymusings.com/2017/10/quinoa-and-butternut-squash-curried-soup/