Squash And Chestnut Bisque Recipes

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:

• 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.

BUTTERNUT SQUASH AND ROASTED-GARLIC BISQUE

Steps:

• Preheat oven to 350°F. Rub cut surfaces of garlic with oil. Put halves back together to reassemble heads. Wrap each tightly in foil; bake until tender, about 40 minutes. Cool garlic in foil.
• Melt butter in heavy large pot over medium heat. Add onions, carrots and celery; sauté until onions are beginning to soften, about 5 minutes. Add squash, broth and 2 tablespoons sage. Bring to boil. Reduce heat; simmer uncovered until squash is tender, about 25 minutes.
• Meanwhile, unwrap garlic. Squeeze from skin into small bowl. Discard skin. Mash garlic with fork until smooth.
• Stir garlic into soup. Working in batches, purée soup in blender until smooth. Return to pot. (Can be made 1 day ahead. Refrigerate uncovered until cold. Cover and keep refrigerated. Bring to simmer before continuing.) Stir in 1/2 cup cream. Season to taste with salt and pepper. Transfer soup to tureen. Drizzle with remaining 1 tablespoon cream.
• Sprinkle with remaining 1 tablespoon sage.

BUTTERNUT SQUASH BISQUE

Steps:

• Heat the oil and melt the butter in a large pot over medium heat. Cook and stir the onion in the butter and oil under tender.
• Mix the carrots and squash into the pot. Pour in vegetable stock, and season with salt, pepper, and nutmeg. Bring to a boil, reduce heat, and simmer until vegetables are tender.
• In a blender or food processor, puree the soup mixture until smooth. Return to the pot, and stir in the heavy cream. Heat through, but do not boil. Serve warm with a dash of nutmeg.

CHESTNUT BISQUE

Steps:

• Melt the butter in a large saucepan over medium heat.
• Add carrots, onion, and celery, and saute until soft, about 7 minutes.
• Add chestnuts and continue cooking 5 minutes, stirring occasionally.
• Add stock and bring to a boil.
• Reduce heat to simmer and add apple juice, parsley, nutmeg, salt and pepper.
• Simmer 15 minutes.
• Add tarragon and continue cooking 5 minutes.
• Puree the soup in a blender.
• Return to saucepan and reheat.
• Adjust seasonings as needed.
• Serve with a dollop of yogurt or sour cream, if desired.

CHESTNUT BISQUE WITH CHANTERELLES AND FRESH CHESTNUTS

Steps:

• SOUP: Over medium-low heat in a large heavy-bottomed saucepan, cook the bacon, stirring occasionally, until the bacon has slightly browned and has started to render its fat. Add the onion, celery and carrot and cook slowly, until soft and translucent. Add the parsnip, potato, chestnuts, thyme, port and red wine and simmer on low heat until it is almost reduced completely. Add the chicken stock and continue to cook until the chestnuts have completely softened, about 30 minutes. Finish with heavy cream, remove the thyme springs and puree in the blender. Strain the soup through a fine sieve and adjust the seasonings with salt and pepper.
• GARNISH: In a large saute pan or nonstick skillet, heat the butter on low. Add the chanterelles, chestnuts, white wine and carrots and cook on low heat until soft, about 7 minutes. Add the chives.
• To serve, place the warm garnish mixture in the center of a warm soup bowl. Sprinkle with celery leaves, and carefully pour the soup around the garnish mixture.