Preheat the oven to 450 degrees while you line a baking sheet with aluminum foil.
Toss together the squash, onions, 1/2 tbsp olive oil, salt, and pepper in a large bowl then lay in a single layer on the prepared aluminum foil.
Roast vegetables, stirring occasionally, until tender, 45-50 minutes, rotating sheets halfway through roasting.
Transfer a 1/2 cup of the roasted vegetables, 2 cups water, and 1/4 cup peanuts into a food processor; pulse until smooth, about 1 minute.
Heat remaining olive oil in the Dutch oven over medium-high heat and sauté the bell pepper, and jalapeno until peppers begin to soften, about 5 minutes. Stir in the garlic, cinnamon, coriander, and cayenne.
Mix in the tomatoes with their juices, almond milk, quinoa, and remaining water and bring to a boil. Reduce heat to low and simmer, stirring occasionally, until quinoa is tender, about 15 minutes.
Stir in the pureed vegetable mixture and remaining roasted vegetables and let heat through about 3 minutes. Serve sprinkled with cilantro and remaining 1/2 cup peanuts. Enjoy!