In a 4-qt. dutch oven or soup pot, heat the oil over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until softened, about 5 minutes. Add the andouille sausage and, let cook, stirring occasionally, for another 5 minutes. Stir in the seasonings and cook for another minute. Pour in the chicken stock or water, add the butternut squash and (rinsed) quinoa, bring to a boil, reduce heat and let simmer until butternut squash is tender and the quinoa is cooked through, about 20 minutes. Check seasonings, adjust if necessary, then serve.