Autumn Butternut Squash, Parsnip, Sweet Potato & Thyme Bisque spiked with Viognier Roussanne

6 SERVINGS

2 tablespoons butter
1 tablespoon ea. Canola or Vegetable oil (for coating roasting pan), olive oil
1 2-pound butternut squash unpeeled, halved lengthwise, seeded, cut into 8 pieces
1 pound Sweet Potatoes or Yams unpeeled, washed, slit on top w/ paring knife
1/2-pound Parsnips (looks like white carrots) Peeled, cut crosswise into 2 inch pieces,
thick end pieces cut lengthwise in half and tossed in olive oil
¼ cup water
1 Med Yellow Onion, halved, thinly sliced
2 teaspoons fresh thyme or ¾ dried
3 cups low-salt Vegetable or Chicken broth (stock) note: Teena used organic vegetable stock
1 cup half & half
¾ cups Narrow Gate Viognier Roussanne (can also substitute dry or sweet sherry,
Riesling, Gewurtztraminer or other aromatic, white, dry to semi-dry white wine)

Pour yourself a chilled glass of Narrow Gate Vineyards Viognier Roussanne and proceed:

Preheat oven to 375°F. Oil large roasting pan with 1 tablespoon butter or oil. Arrange squash pieces skin
side up in prepared roasting pan. Add parsnips and ¼ cup water to the pan. Cover with foil, then bake along
with washed & slit sweet potatoes or yams placed directly on oven rack, until vegetables are very tender,
about 50 minutes. Cool vegetables.

Meanwhile, melt 2 tablespoons of butter in large, heavy skillet over medium low heat. Add onion and thyme;
sauté until golden and tender, about 10 minutes. Remove from heat.

Scrape squash & sweet potato pulp from skins into food processor (discard peels); add parsnips and
onion mixture. Puree until smooth. Return pureed vegetables to a heavy large sauce pan. Whisk in
half & half and bring to a simmer. Add ¾ C of wine and simmer 10 minutes, season with sea salt and
fresh ground pepper. (Can be

Prepared 1 day ahead and freezes well for up to 1 month)

Narrow Gate Vineyards & Winery - 4282 Pleasant Valley Road - Placerville, CA - 95667 - 530.644.6201