Warm things up tonight with this hearty and delicious soup that makes a great use of the roasted chestnuts.
In a large, wide-topped pot or dutch oven add the garlic, onion, celery, apples, potatoes, rosemary, and sage. and cook over medium high heat. Pour in about 1/4 cup of vegetable broth and cook for 7 to 8 minutes, stirring very often, until the potatoes are just starting to soften. Pour in the rest of the broth, then cover pot with lid and bring to a boil.
If you have trouble finding coconut cream at your local grocery store it's completely fine to use full-fat coconut milk and scrape the cream off of the top. Just be sure that it's cold enough to separate.