Sweet Potato/Butternut Squash Bisque
3 Cups Chopped Sweet Potatoes
3 Cups Chopped Butternut Squash
2 Cups Carrots
2 Quarts Chicken Stock or Broth (more or less depending on your preferred consistency)
1 Medium Onion
4 Cloves Garlic
1 tsp crushed Allspice
2 Tablespoons Butter
Shot of Amaretto
Chop the onion and crush the garlic. Brown in 2 tablespoons butter until onion is clear. Add the carrots and half the chicken stock. Bring to a soft boil and let cook for 30 minutes. Then add the sweet potatoes and butternut squash, continue cooking on low for another hour. Once the vegetables have softened, use an immersion blender and blend everything until smooth. Next add the allspice to the mixture. Salt and pepper to taste. Add a shot of Amaretto and continue to cook on low for another 15-20 minutes.
Pair this with a semi-dry white wine. I chose RayLen Vineyards Yadkin Gold, a blend of Chardonnay, Viognier, Pinot Grigio, and Riesling.