CHESTNUT AND BUTTERNUT SQUASH BISQUE (VEGAN)
Adapted from a recipe by Chestnut Charlie's in Lawrence, KS. Very "creamy" and comforting.
Provided by Prose
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 179.1, Fat 9.4, SaturatedFat 1.3, Sodium 25.3, Carbohydrate 24.9, Fiber 4.5, Sugar 5.3, Protein 2.5
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Yessenia Patricio
[email protected]This bisque is so creamy and delicious! It's the perfect soup to serve at a special occasion dinner.
gamingwithsophia
[email protected]I'm allergic to chestnuts, so I substituted walnuts in this recipe. It turned out great!
Kripal Matt
[email protected]This soup is perfect for a cold winter day. It's hearty and filling, and the flavors are amazing.
Sham sher Ali
[email protected]I found this recipe to be a bit bland. I think it could have used more seasoning.
Sadia Aslam
[email protected]Meh.
Darious Jones
[email protected]This bisque was absolutely delicious! I loved the creamy texture and the subtle sweetness from the butternut squash. The chestnuts added a nice touch of nuttiness.
tanna studio
[email protected]The soup was a little too sweet for my taste, but I think that's just a personal preference. Otherwise, it was a great recipe.
Alinawaz Abid
[email protected]This recipe was easy to follow and the soup turned out great! I served it with a side of crusty bread and it was the perfect fall meal.
Tiger Persaud
[email protected]I'm not a vegan, but I still really enjoyed this soup. It was creamy and flavorful, and the chestnuts added a nice nutty flavor.
Sul Beqiri
[email protected]This bisque was a hit at my dinner party! The combination of chestnuts and butternut squash was unique and delicious. I especially liked the addition of the crispy sage, which added a nice savory touch.