Chestnut And Butternut Squash Bisque Vegan

---

Adapted from a recipe by chestnut charlie's in lawrence, ks. very creamy" and comforting."

---

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.

---

Ingredients

---

chestnuts, butternut squash, extra virgin olive oil, onion, carrot, celery, salt and pepper, vegetable broth, soymilk, fresh parsley