Prep 30 mins
Cook 30 mins
Adapted from a recipe by Chestnut Charlie's in Lawrence, KS. Very "creamy" and comforting.
- 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
- 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.
This bisque is defiantly made to be a first course for a holiday meal. Warm and creamy with a beautiful golden color. The flavors are subtle and balanced. The mild flavors allow the chestnuts to shine. Did pull some out to try other reviews tip of adding curry and brown sugar but felt it distracted from both the chestnuts and the fresh parsley. Thanks so much for the post.
I changed the servings to 2 made enough to serve 3-4 of us. I found it missing something making this 3-4 stars so I added brown sugar, curry powder and hot peppery flakes. So in the end it was 5 stars! I did use rice milk in place of the soy! Thanks.