Heat olive oil in a large pot over medium heat. Add chopped onions and cook until translucent.

Add diced butternut squash, apples, and carrots. Sauté for 5 minutes, allowing the flavors to meld.

Pour in vegetable broth and apple cider, bringing the mixture to a gentle boil.

Season with cinnamon, nutmeg, salt, and pepper. Reduce heat and let it simmer for 25-30 minutes or until the vegetables are tender.

Stir in chopped kale and cooked quinoa. Simmer for an additional 5 minutes until the kale is wilted.

Taste and adjust seasoning if necessary.