Peal and cut half butternut squash and potatoes into 1" squares.
Heat plenty of olive oil in a large pot over medium heat.
Once hot add onions and garlic and fry until translucent.
Add real chicken stock, salt, pepper, butternut squash and potatoes and bring to the boil.
Once bubbly, add quinoa and reduce heat to low, simmer for about 15-20 minutes until vegetables are soft.
Add salmon filet*, cream cheese and evaporated milk, simmer for about 8-10 minutes until salmon is done.
Whisk eggs in a bowl and then add to soup while stirring.
Turn off heat and season to taste with salt, pepper and minimum 1 tsp ají amarillo. 1 tsp will give it that nice Peruvian flavor without much heat. If you enjoy spicy food add more ají little by little.