Name: Butternut Squash, Kale, and Chanterelle Mushroom Soup
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Olive oil - 2 teaspoons; Sweet onion, diced - ½ medium; Chanterelle mushrooms, trimmed and sliced - 6; Salt - 1 pinch; Butter, or as needed - 1 teaspoon; Garlic, pressed - 2 cloves; Vegetable broth - 3 cups; Cubed peeled butternut squash in 1/2-inch pieces - 2 cups; Bay leaf - 1; Ground black pepper to taste - 1; Curry powder - 1 pinch; Kale, stems removed, thinly sliced - 5 leaves; Salt to taste - 5 leaves

Ingredients for - Butternut Squash, Kale, and Chanterelle Mushroom Soup

1. Olive oil 2 teaspoons

2. Sweet onion, diced ½ medium

3. Chanterelle mushrooms, trimmed and sliced 6

4. Salt 1 pinch

5. Butter, or as needed 1 teaspoon

6. Garlic, pressed 2 cloves

7. Vegetable broth 3 cups

8. Cubed peeled butternut squash in 1/2-inch pieces 2 cups

9. Bay leaf 1

10. Ground black pepper to taste 1

11. Curry powder 1 pinch

12. Kale, stems removed, thinly sliced 5 leaves

13. Salt to taste 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.