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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Recipe Summary

prep:
15 mins
cook:
35 mins
total:
50 mins
Servings:
4
Yield:
6 cups
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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

116 calories; protein 3.1g 6% DV; carbohydrates 17.9g 6% DV; fat 4.1g 6% DV; cholesterol 2.7mg 1% DV; sodium 449.9mg 18% DV. Full Nutrition
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