HEAT oil in 4-quart saucepan over medium heat. Add onions, cooking slowly until soft and yellow in color. Stir in squash, corn and red pepper. Cook 5 minutes more.
BLEND peanut butter, water, cumin and salt in blender or food processor until combined. Add to vegetables in saucepan. Stir in broth and quinoa. Bring to boil; reduce to simmer. Cover and simmer 10 to 15 minutes or until quinoa is tender.
REMOVE from heat. Stir in cilantro; cover. Allow soup to thicken 10 minutes. Season to taste with cayenne pepper, if desired.
Serving Size (1/6 of recipe), Calories 190 (Calories from Fat 80), Total Fat 8g (Saturated Fat 1g, Trans Fat 0g), Cholesterol 0mg, Sodium 500mg, Total Carbohydrate 24g (Dietary Fiber 4g, Sugars 4g), Protein 6g; Percent Daily Value*: Vitamin A 110%, Vitamin C 45%, Calcium 4%, Iron 8%.
*Percent Daily Values are based on a 2,000 calorie diet.