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 -6 servings
- 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
- 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
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
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.
Serving: 1g | Calories: 237kcal