Squash, Mushroom, and Kale Soup With Dill


This flavorful, veggie-packed soup comes together in just 30 minutes. Freeze leftovers, then reheat them throughout the week.

Overhead View of Squash, Mushroom, and Kale Soup With Dill Served in White Bowl with Metal Spoon
Photo: Christopher Testani
Hands On Time:
15 mins
Total Time:
30 mins
4 serves


  • 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)

  • cup orzo

  • 4 cups loosely packed baby kale leaves (about 2½ ounces)

  • ½ cup chopped fresh dill, plus more for garnishing


  1. Heat the oil in a medium pot over medium-high heat. Add the onion, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until the onion is softened, about 4 minutes. Add the mushrooms and lower heat to medium. Cover and cook, stirring occasionally, until the mushrooms are tender and have released their juices, 6 to 8 minutes. Stir in the broth, squash, and orzo and bring to a boil. Reduce heat to medium-low and simmer until the squash is tender and the orzo is cooked, about 15 minutes.

  2. Stir in the kale until just wilted. Season with salt and pepper and stir in the dill. Serve topped with more dill.

Nutrition Facts (per serving)

220 Calories
8g Fat
8g Protein
Nutrition Facts
Calories 220
% Daily Value *
Total Fat 8g 10%
Saturated Fat 1g 5%
Sodium 1440mg 63%
Protein 8g
Calcium 79mg 6%
Iron 2mg 11%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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