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Squash, mushroom, and kale soup with dill

kept byninman

tablespoons olive oil
1 medium onion, chopped (about 1 cup)
Kosher salt and black pepper
1pound mixed mushrooms (such as button and shiitake), stemmed and halved (or quartered if large)
4cups vegetable broth
½ medium butternut squash, peeled and cut into ½-inch chunks (about 12 ounces)
⅓cup orzo
4cups loosely packed baby kale leaves (about 2½ ounces)
½cup chopped fresh dill, plus more for garnishing



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