Wednesday, November 20, 2019

Roasted Sweet Potato and Squash Soup #Thanksgiving from Essie Lang, author

Soup says fall to me and more importantly, Thanksgiving. I've made combinations of sweet potato soup before, sometimes with ginger, with carrot, and also, with pear. But this time, I wanted to try something different, so I combed the online recipes and put together my own.

I didn't have any onions on hand so I used a shallot.

It did turn out thicker than I wanted, so I warmed some almond milk and added it for the right texture and a bonus - a great taste.

The color, of course, is very seasonal and the aroma while the veggies are roasting is amazing. Think warm fires and cozy throws.

This recipe feeds six but can easily be expanded or frozen, if there leftovers.

What you'll need:

2 large sweet potatoes, peeled and cubed
1 butternut squash, peeled and cubed - or you can cheat, as I did, and buy it already cut up
1 Granny Smith apple
2 cloves garlic
1  shallot, diced
2 c. vegetable broth
1/2 c. almond milk
olive oil

What to do:

1. Preheat oven to 400 F. While waiting, combine diced sweet potato and squash with olive oil, salt and pepper. Line a baking sheet with parchment paper and spread the veggie mixture on it. Bake for 45 min., stirring every 15 minutes or so.

2. When veggies are done, coat bottom of soup pot with olive oil and brown shallots. Then add garlic and diced apples and saute for 2 minutes or so. Add sweet potato and squash, and stir. Then add vegetable stock, nutmeg, salt and pepper. Cook on medium for 15 minutes, then add almond milk and cook another 5 minutes or  until serving temperature.

3. Serve with croutons, a drizzle of olive oil, or slices of bread.


I'm happy to announce that book #2, DEATH ON THE PAGE, will be released in March, 2020

coming March, 2020

  The first in the Castle Bookshop Mysteries is available in hardcover, e-book, and audio!

  Dine out with the DINNER CLUB MYSTERIES

Here's a taste of the reviews for Marinating in Murder, #3:     

Wiken’s third entry to the Dinner Club series is a clever twist on the classic whodunit… The book will have you guessing until the very end…. All in all, an intriguing read by Wiken.” – RT Reviews

"Foodies will love this book and this series. Great recipes are included as well....A fun romp of intrigue filled with foodie fun." -- Open Book Society

Writing as Erika Chase -- the Ashton Corners Book Club Mystery series are available on-line or at your favorite bookstore.

Visit Linda at
Love to hear from you at my Facebook author page and
on Twitter  @LWiken  
Also appearing at


  1. Your recipe sounds wonderful. Did you use an immersion blender to make the soup smooth? I haven't read the Castle Bookshop series yet. I think I need to go and look for it! Renee -

  2. I made squash soup for the first time about a week ago. Used the crockpot and it was super easy and super yummy! Congrats on your next book coming out in March!!! :)

  3. Sound like an autumnal delight.
    You don't say when to blend it, but it obviously has been pureed.