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Butternut Squash, Kale, and Chanterelle Mushroom Soup

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"This is a lovely broth-based butternut squash soup that screams out 'fall!' I used chanterelle mushrooms, but shiitakes or any other wild mushrooms will work great too!"
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50 m servings 115
Original recipe yields 4 servings (6 cups)


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  1. Heat oil in a large pot over medium heat. Add onion and cook until tender, about 5 minutes. Increase heat to medium-high and add mushrooms and salt. Cook until golden brown, 2 to 3 minutes.
  2. Stir butter into mushrooms and let melt fully. Add garlic and cook for 2 minutes. Add broth, squash, and bay leaf. Season with pepper and curry powder. Bring to a boil, reduce to a simmer, and partially cover the pot. Cook until squash is soft, about 15 minutes.
  3. Stir kale into the pot and cook until tender, about 5 minutes. Remove and discard bay leaf. Season with salt and pepper to taste, if desired.


  • Cook's Note:
  • Worth a try with homemade chicken stock and including chicken bits in the soup.

Nutrition Facts

Per Serving: 115 calories; 4.1 17.9 3.1 3 450 Full nutrition

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