Orzo Soup with Kale, Mushrooms and Butternut Squash

This soup popped up in a Real Simple magazine at just the right time for me. I was looking for a way to use up a little leftover orzo, and this has all of my current food obsessions. In the winter I love hearty soups with mushrooms, throw in some butternut squash and kale and I'm sold. We changed this up a little and did a few shortcuts. The day we decided to make it our store had an awesome selection of wild mushrooms including trumpet and oyster and using a mix of those really livened up the flavor. The next time I went to make it, there were only the basics. That time we made it with shitakes, baby bellas and a wild mix that had a few cremini's too. So, mix it up when it comes to the mushrooms, but I recommend a variety to help with the texture.

 

 

Orzo Soup with Kale, Mushrooms and Butternut Squash

 

 

•  1 tablespoon olive oil
• 1 medium onion, chopped
• 1/4 teaspoon garlic salt
• 1/4 teaspoon lemon pepper seasoning
• salt and pepper to taste
• 1 pound mixed mushrooms (use a mixture for texture), cut the big ones into quarters or halves
• 4 cups vegetable broth
• 12 ounces precut and cubed butternut squash (they sell this in pre-packages)
• ⅓ cup orzo
• 4 cups loosely packed baby kale
• ½ cup chopped fresh dill

 

1. Heat the oil in a medium pot . Add the onion, garlic salt and a lemon pepper. Cook over medium high heat stirring occasionally, until the onion is softened, about 4 minutes.
2. 
Add the mushrooms and lower heat to medium. Cover and cook, stirring occasionally, until the mushrooms are tender and have released their juices. This takes about 6 to 8 
minutes.
3. Stir in the broth, squash, and orzo and bring to a boil. Reduce heat 
to medium-low and simmer until the squash is tender and the orzo is cooked, about 15 minutes.
4. Stir in the kale until just wilted. 
Season with regular salt and pepper and stir in the dill. Serve topped with more dill.

**Makes 4 servings

**2 on Bryce's dish scale. one pot! cutting board and knife.