In a large pot, heat the olive oil. Add the onion, garlic, ginger, carrots and celery and saute on medium heat until the onions begin to brown, 7-10 minutes. Add the quinoa and toast, stirring often, until the seeds brown slightly, about 5 minutes.
Add the stock, oregano, paprika, salt (go easy on this, since the stock is pre-salted), pepper, bay leaves, potatoes and butternut squash. Bring to a boil, then reduce the heat to medium-low.
Simmer the soup for 20-25 minutes, until the vegetables are fork-tender. Taste and adjust seasonings, then stir in the chopped cilantro and serve.
