Food Recipes Squash, Mushroom, and Kale Soup With Dill 4.2 (61) Add your rating & review This flavorful, veggie-packed soup comes together in just 30 minutes. Freeze leftovers, then reheat them throughout the week. By Rachel Soszynski Rachel Soszynski Rachel Soszynski is a former recipe developer at Real Simple with over 15 years of experience in the food industry. Her recipes have been featured in Food & Wine, Food Network, and other publications. Rachel is currently the regional associate head of operations for BASIS Independent Schools in New York City. Highlights: * Over 15 years of experience in the food industry * Holds a JD, Doctor of Law degree * Holds a Culinary Arts and Wine diploma * Current regional associate head of operations for BASIS Independent Schools * Former content and recipe developer for Food & Wine, Food Network, Tasting Table, and Real Simple * Former operations manager at The French Culinary Institute Real Simple's Editorial Guidelines Updated on January 04, 2016 Rate PRINT Share Close Photo: Christopher Testani Hands On Time: 15 mins Total Time: 30 mins Servings: 4 Jump to Nutrition Facts 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 Directions 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. Rate It Print Nutrition Facts (per serving) 220 Calories 8g Fat 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 220 % Daily Value * Total Fat 8g 10% Saturated Fat 1g 5% Sodium 1440mg 63% Protein 8g 16% 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.