Chestnut And Butternut Squash Bisque Vegan Recipes

WARM CHESTNUT BISQUE

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.

BUTTERNUT SQUASH BISQUE

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.

CHESTNUT AND BUTTERNUT SQUASH BISQUE (VEGAN)

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.

BUTTERNUT SQUASH BISQUE

Steps:

• If using fresh squash, peel, seed and cut in large chunks. If using frozen squash puree, let thaw. In a large saucepan, boil onion and fresh squash in lightly salted water, until just tender, or just boil onions till tender if using frozen squash puree. Drain well, then (quickly) puree, either with an immersion blender or by batches in a stand blender, together with butter, cream, maple syrup, apple cider, cinnamon and nutmeg. Add salt and pepper to taste. Heat thoroughly, and serve.

BUTTERNUT SQUASH BISQUE

Steps:

• Preheat oven to 400 degrees.
• Rinse squash, cut in half lengthwise and scoop out seeds.
• Places halves cut side down in a 12 by 7 inch baking pan.
• Peel, halve and core apples, add to pan.
• along with 1/4 cup water.
• Bake in a 400 degree oven until squash is tender when pierced, about 45 minutes, When cool enough to handle, scoop out flesh of squash from peels, discard peel.
• In a blender or food processer, (I use a hand blender, works great, this way you can do it right in the pan),Blend squash,apples and broth until smooth.
• Pour into 3 to 4 quart pan.
• Add wine, cinnamon, nutmeg, ginger and chili flakes.
• Bring to a simmer over medium-high heat, and reduce heat to simmer, stirring occasionally to blend flavors, about 15 minutes.
• Add salt and pepper to taste, and stir in chives.