Butternut Squash, Kale, and Chanterelle Mushroom Soup

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!

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 116 Calories

Ingredients

• 1 pinch salt
• salt to taste
• 2 teaspoons olive oil
• ground black pepper to taste
• 1 bay leaf
• 3 cups vegetable broth
• 1 pinch curry powder
• 2 cloves garlic, pressed
• ½ medium sweet onion, diced
• 1 teaspoon butter, or as needed
• 2 cups cubed peeled butternut squash in 1/2-inch pieces
• 6 chanterelle mushrooms, trimmed and sliced
• 5 leaves kale, stems removed, thinly sliced

Recipe Instructions

Step 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.

Step 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.

Step 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.