In a large soup pot, heat a bit of oil over medium heat. Add the chopped garlic and the red onion and sauté for a few minutes until they become translucent.
Add the chopped yellow chili peppers, ají Amarillo paste, green bell pepper, and diced butternut squash to the pot. Sauté for another few minutes until the vegetables start to soften.
Add the diced potatoes, quinoa, green beans, and carrots to the pot.
Pour in the chicken broth and add the 2 cups of water.
Season the soup with salt and pepper to taste. Bring to a boil, and then reduce heat to low and cover the pot.
Allow the hearty soup to simmer for about 20-25 minutes until the quinoa is cooked and the vegetables are tender.