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Ingredients
| chestnuts: 2 1/2 cups |
| butternut squash: 1 |
| olive oil: 4 Tbl |
| onions: 1 (chopped) |
| carrots: 1 (chopped) |
| celery: 1 stalk (chopped) |
| salt |
| black pepper |
| soup - vegetable broth: 4 cups |
| soymilk: 3 Tbl |
| parsley: 2 Tbl (fresh//finely chopped) |
Chestnut and Butternut Squash Bisque (Vegan)
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
30 min -
Servings
6 serving(s)
Tags
- Roast chestnuts as follows: cut a shallow X through the skin, place in a covered pan, and bake in the oven at 375 until the nuts are tender, about 30 minutes. Let cool about 5 minutes or so, then peel while still warm.
- Clean and cube the squash. Boil in salted water about 10 minutes or until tender. Let cool about 5 minutes, then pull of the peels.
- Heat the oil in a deep, heavy pan. Add onion, carrot, and celery, then season with salt and pepper. Cook about 3 minutes. Add the chestnuts, cover with broth and simmer gently until vegetables and chestnuts are quite soft. Add more broth, if necessary.
- Blend the mixture with an immersion blender, or in batches in a regular blender or food processor, to make a puree. Return to the pot and gently reheat. Add the soy milk and parsley. Do not boil. Serve with good French bread and salad.