Peel and chop squash (if using fresh) and onion; drain and rinse beans.
Place squash, onion, tomatoes, beans, quinoa, broth, and seasonings into a slow cooker. Stir to combine.
Cook on low for 6-8 hours or on high for 3-4 hours, adding additional broth as needed.
2 minutes before serving, stir in kale and cilantro. (The heat from the soup will be enough to cook the kale.)
Garnish with additional cilantro if desired. Enjoy!