Chestnut And Butternut Squash Bisque Vegan Recipes

WARM CHESTNUT BISQUE

Warm Chestnut Bisque image

Provided by Geoffrey Zakarian

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

1 tablespoon unsalted butter
4 stalks celery, thinly sliced
1 small white onion, thinly sliced
1 clove garlic
2 quarts chicken or beef stock
2 1/2 cups frozen chestnuts, defrosted
1/4 cup dry sherry, plus more as desired
1/4 cup heavy cream, plus more as desired
1 bay leaf
1 sprig fresh thyme
1/2 cup creme fraiche
1/4 teaspoon pumpkin pie spice
Kosher salt and freshly cracked black pepper

Steps:

Place a Dutch oven over low heat. Add the butter and melt. Add the celery, onion and garlic and sweat until tender and translucent, 8 to 10 minutes.
Add the stock, chestnuts, sherry, heavy cream, bay leaf and thyme, bring to a gentle simmer and cook until the chestnuts are very tender, 10 to 15 minutes.
In the meantime, whisk together the creme fraiche and pumpkin pie spice in a small bowl until combined. Set aside for garnish.
Remove the thyme sprig and bay leaf from the soup. Carefully transfer the soup to a blender and puree on high speed until very smooth (raise the speed of the blender gradually and leave the lid ajar to allow the steam to escape). Sprinkle with salt and pepper to taste, thinning with more heavy cream as desired and a splash of the sherry. Serve warm, garnished with the spiced creme fraiche.

CHESTNUT AND BUTTERNUT SQUASH BISQUE (VEGAN)

Chestnut and Butternut Squash Bisque (Vegan) image

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

Ingredients

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

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

BUTTERNUT SQUASH BISQUE

Butternut Squash Bisque image

Make and share this Butternut Squash Bisque recipe from Food.com.

Provided by MizzNezz

Categories Lunch/Snacks

Time 30m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

4 cups seeded peeled diced squash
2 tablespoons butter
1 large onion, chopped
1 clove garlic, minced
1 (14 ounce) can chicken broth
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon nutmeg
1 cup milk

Steps:

In 3 qt saucepan, cover squash with water and cook until tender.
Place in blender and puree.
In the saucepan, melt butter, add onion and garlic.
Cook until tender.
Add pureed squash, broth, and spices.
Heat to boiling; reduce heat and simmer 5 minutes.
Add milk, heat through, stirring.

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