Squash, Mushroom, and Kale Soup with Dill
2 tablespoons olive oil
1 medium onion, chopped (about a cup)
Kosher salt and black pepper
1 pound mixed mushrooms, stemmed and halved
4 cups vegetable broth
½ medium butternut squash, peeled and cut into 1/2-inch chunks
1/3 cup orzo
4 cups loosely packed baby kale leaves
½ cup chopped fresh dill, plus more for garnishing
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 mushroom 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.