Squash Mushroom and Kale Soup With Dill

Ingredients

• 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)
• 4 cups vegetable broth
• ½ medium butternut squash, peeled and cut into ½-inch chunks (about 12 ounces)
• ⅓ cup orzo
• 4 cups loosely packed baby kale leaves (about 2½ ounces)
• ½ cup chopped fresh dill, plus more for garnishing

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