Squash Mushroom and Kale Soup With Dill
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped (about 1 cup)
- Kosher salt and black pepper
- 1 pound mixed mushrooms (such as button and shiitake), stemmed and halved (or quartered if large)
- 4 cups vegetable broth
- ½ medium butternut squash, peeled and cut into ½-inch chunks (about 12 ounces)
- ⅓ cup orzo
- 4 cups loosely packed baby kale leaves (about 2½ ounces)
- ½ cup chopped fresh dill, plus more for garnishing
Organization Tags
Tags easily organize your Recipe Library
Comments