Butternut Squash, Kale, and Chanterelle Mushroom Soup recipe
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Ingredients
- 2 teaspoons olive oil ½ medium sweet onion, diced 6 chanterelle mushrooms, trimmed and sliced 1 pinch salt 1 teaspoon butter, or as needed 2 cloves garlic, pressed 3 cups vegetable broth 2 cups cubed peeled butternut squash in 1/2-inch pieces 1 bay leaf ground black pepper to taste 1 pinch curry powder 5 leaves kale, stems removed, thinly sliced salt to taste
Nutrition Info
- 115.5 caloriescarbohydrate: 17.9 gcholesterol: 2.7 mgfat: 4.1 gfiber: 3.4 gprotein: 3.1 gsaturatedFat: 1 gservingSize: -sodium: 449.9 mgsugar: 4.7 gtransFat: : -unsaturatedFat: : -
Directions Butternut Squash, Kale, and Chanterelle Mushroom Soup
Directions
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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.
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.