This flavorful, veggie-packed soup comes together in just 30 minutes. Freeze leftovers, and then re-heat throughout the week.
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
Sat fat 1g
How to Make It
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.
Stir in the kale until just wilted. Season with salt and pepper and stir in the dill. Serve topped with more dill.
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