2 tablespoons olive oil
1 medium onion, chopped (about 1 cup)
Kosher salt and black pepper
1 pound mixed mushrooms (such as button and shiitake), stemmed and halved (or quartered if large) (grabbed some good ones from Trader Joe’s)
4 cups vegetable broth
1/2 medium butternut squash, peeled and cut into ½-inch chunks (about 12 ounces)
1/3 cup orzo (could even use quinoa, etc if gluten intolerant)
4 cups loosely packed baby kale leaves (about 2½ ounces)
1/2 cup chopped fresh dill, plus more for garnishing (just used dry stuff)
-Heat the oil in a medium pot over medium-high heat. Add the onion, ½
teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until the onion is softened, about 4 minutes.
Add the mushrooms and lower heat to medium. Cover and cook, stirring occasionally, until the mushrooms are tender and have released their juices, 6 to 8
minutes. 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.
-Stir in the kale until just wilted. Season with salt and pepper and stir in the dill. Serve topped with more dill.
When I sampled this mid-way through I was a bit disappointed. But then, when you add the dill…totally amazing flavor punch! Very happy with the end result and nice one to add to the list.