Roasted Squash and Mushroom Soup
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.
Servings 4 servings
Calories 237kcal
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.
