In a large heavy bottomed pot, melt the coconut oil over medium heat. Add the onions and garlic and cook until translucent.
Add the curry, coriander and red pepper flakes and cook until fragrant, about 2 minutes.
Add the carrots, winter squash and zucchini. Cook until the zucchini begins to soften, about 5 minutes.
Turn the heat up to medium high. Add the water and Taking Stock Ginger Turmeric Bone Broth. Bring to a simmer and add the peanut butter, stirring until dissolved. Add the canned tomatoes.
Turn heat down to medium, cook until the winter squash is soft, 10-15 minutes. Add the quinoa and season with salt to taste. Stir in the cilantro, if using. Serve hot or cold.