Recipe information
Ingredients for - Butternut Squash, Kale, and Chanterelle Mushroom Soup
3. Chanterelle mushrooms, trimmed and sliced - 6
8. Cubed peeled butternut squash in 1/2-inch pieces - 2 cups
12. Kale, stems removed, thinly sliced - 5 leaves
How to cook deliciously - Butternut Squash, Kale, and Chanterelle Mushroom Soup
1. Stage
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. Stage
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. Stage
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.