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Squash Mushroom Soup

Published: · Modified: by with 4 Comments

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As fall approaches, it is time to think about what recipes will warm you as the weather cools. Yes, it's time for soup!  

Roasted Squash  Mushroom Soup is a hearty, filling, flavorful soup that will warm you, and fill you up. When I was young, my favorite soup was Cream of Mushroom soup, because at that time, some form of milk and mushrooms was called a soup. 

Roasted Squash Mushroom Soup

Now, soups are sexy again, and fresh vegetables and spices tossed together can really create magic. 

In addition to being delicious, this soup is vegan, gluten free and dairy free. 

You can prepare this soup in the Instant Pot, or on the stove top.

Recipe

Roasted Squash and Mushroom Soup

Alkaline Recipes
The most delicious roasted squash, mushroom soup you have ever tasted. Vegan, gluten free, dairy free. You can cook it in the Instant Pot, or oven roast the vegetables and cook it in a soup pot on the stove top. Either way...so yummy.
4.93 from 14 votes
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings 4 servings
Calories/serving 237 kcal

Ingredients
 

Roasted Vegetables

  • 3 cups butternut squash cubed
  • 2 cups mushrooms sliced
  • 2 tablespoon coconut oil
  • 1 tablespoon granulated garlic
  • 1 teaspoon sea salt
  • ¼ tsp pepper

Soup

  • 64 ounces vegetable broth
  • 2 tablespoons coconut aminos
  • ½ cup almond butter
  • 3 tablespoons maple syrup
  • 4 cloves garlic minced
  • ½ cup green onions
  • 2 teaspoon sea salt
  • 2 tablespoon sesame oil
  • 2 tablespoon coconut flour
  • 3 tablespoon toasted pistachios

Instructions
 

Soup-Instant Pot

  • If you are cooking in the Instant Pot, you do not roast the vegetables first. That is only for stove stop cooking
  • Add coconut oil to Instant Pot inner pot. Set to saute.  Saute mushrooms and squash in coconut oil for 3 minutes. Add salt and pepper.   Add remaining ingredients except flour.
  • Pressure cook for 4 minutes; let pressure release naturally for 10 minutes, and release pressure. 
  • Add ½ cup of soup to coconut flour in separate cup. Mix until flour is dissolved and lump free. Add to soup to thicken it and set to saute for 3 minutes.
  • Top with toasted pistachios.

Roasted Vegetables-for Stove top cooking

  • Spread squash and mushrooms on baking sheet
  • Drizzle coconut oil on squash and mushrooms
  • Sprinkle salt, pepper and granulated garlic.
  • Bake at 375 for 40 minutes

Soup-Stove Top

  • Add all soup ingredients except coconut flour to large pot
  • Bring to a boil and reduce to simmer for 10 minutes
  • Add ½ cup of soup to coconut flour in separate cup. Mix until flour is dissolved and lump free. Add to soup to thicken it.
  • Add squash and mushrooms from baking pan.
  • Simmer for an additional 20 minutes.

Nutrition

Serving: 1gCalories: 237kcal
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Comments

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    Recipe Rating




  1. Alicia Hoogstra says

    5 stars
    this is sooo delicious!!! thank you for the yummy recipe 😋

    Reply

  2. Kathryn says

    Delicious 😋

    Reply

  3. robjeny says

    Really tasty. But hardly any liquid. Think I'll double the broth next tine. Definately a next time. ????

    Reply

    • greenschemetv says

      That's a great idea, you will have more soup. Glad you liked it:)

      Reply