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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.
Course Soup
Cuisine American
Keyword mushroom, roasted, soup, squash
Diet Category Vegan, vegetarian, gluten free, diary free
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings 4 -6 servings
Calories 237kcal
Author greenschemetv

Ingredients

Roasted Vegetables

  • 3 cups of butternut squash cubed
  • 2 cups of mushrooms sliced
  • 2 tbsp coconut oil
  • 1 tbsp granulated garlic
  • 1 tsp sea salt
  • 1/4 tsp pepper

Soup

  • 64 oz vegetable broth
  • 2 tbsp coconut aminos
  • 1/2 cup almond butter
  • 3 tbsp maple syrup
  • 4 cloves garlic minced
  • 1/2 cup sliced green onions
  • 2 tsp sea salt
  • 2 tbsp sesame oil
  • 2 tbsp coconut flour
  • 3 tbsp 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 1/2 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 1/2 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: 1g | Calories: 237kcal