This recipe is adopted from Kendra Aronson's "SLO Farmer's Market Cookbook" and is a staple in our freezer stash. It's packed with flavor and is the perfect soup to make this winter. Plus it's completely vegan. The combination of butternut squash, mushrooms, and quinoa is divine.
Soup season is here! I'm obsessed with this creamy potato leek soup. It's incredibly easy to throw this one-pot dish together. Despite a short ingredient list, it's packed with flavor. Make a big batch and freeze in individual portions to enjoy throughout the fall and winter. Our favorite is pairing this with toasted sour dough. Can easily be made vegetarian.