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.
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.