Chestnut And Butternut Squash Bisque (vegan)

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 1/2 cups chestnuts
• 1 butternut squash
• 4 tablespoons extra virgin olive oil
• 1 small onion, chopped
• 1 carrot, chopped
• 1 stalk celery, chopped
• salt and pepper
• 4 cups vegetable broth
• 3 tablespoons soymilk
• 2 tablespoons fresh parsley, finely chopped

Recipe

• 1 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.
• 2 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.
• 3 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.
• 4 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.