Butternut Squash and Pumpkin Bisque Recipe from Death at the Dinner Party

Hello!

I am thrilled to announce that the third book in my Secret Bookcase Mysteries series, Death at the Dinner Party, is now available! I can’t thank you all enough for your support of this new series and for joining me on another bookish adventure with Annie, Pri, Penny, Fletcher, Hal, and the whole crew at the Secret Bookcase.

In Death at the Dinner Party, our amateur sleuths find themselves embroiled in a mystery at a farmhouse dinner party when a storm knocks out the power—and someone winds up dead. With suspense swirling around every page, it’s the perfect mystery for cozy fall nights.

Speaking of cozy, I couldn’t stop thinking about the butternut squash and pumpkin bisque that Annie serves at the immersive mystery dinner in this story. This soup is rich, velvety, and full of fall flavors—perfect for warming up on a chilly evening. Pair it with a slice of sourdough and a crisp Chardonnay for the ultimate fall feast.

This bisque is the perfect dish for a cozy night in with a good book.

Why You’ll Love Death at the Dinner Party

Death at the Dinner Party has everything you need for a mysterious fall read: a stormy night, a historic farmhouse, and a cast of characters with secrets simmering beneath the surface. When the power goes out, so does the calm—and murder is on the menu. If you love small-town mysteries, amateur sleuths, and a dash of culinary charm, this book is for you!

I’m so excited for you to dive into this latest installment of the Secret Bookcase Mysteries. Be sure to sign up for my newsletter for behind-the-scenes insights, exclusive giveaways, and updates on all things cozy mysteries.

Stay Connected!

I’d love to hear from you! If you try this butternut squash and pumpkin bisque, drop a comment below and let me know what you think. And don’t forget to share a picture of your bowl of soup with me on Instagram at @ellie_alexander.

Here’s the recipe, so you can enjoy this comforting bisque at home while you dive into Death at the Dinner Party. And, if you haven’t already, be sure to check out the first two books in the Secret Bookcase Mysteries.

Happy reading (and eating!),

Ellie

Butternut Squash and Pumpkin Bisque

Recipe by Ellie Alexander

3.2 from 30 votes

Prep time

30

minutes

Cooking time

35

minutes

Warm up with a delicious, fall-inspired Butternut Squash and Pumpkin Bisque that combines the creamy richness of butternut squash and pumpkin with the aromatic spices of cinnamon, nutmeg, and cloves. This easy-to-make autumn soup is perfect for cozy dinners and pairs beautifully with sourdough bread and a glass of Chardonnay. Whether you’re looking for a comforting pumpkin soup recipe or a savory butternut squash dish, this creamy bisque is an ideal choice for cool-weather meals. Garnish with fresh herbs and pumpkin seeds for an extra touch of flavor. Try this simple and flavorful fall soup recipe today!

Ingredients

• 2 tbsps olive oil or butter

• 1 medium onion, finely chopped

• 3 cloves garlic, minced

• 1 tbsp fresh ginger, minced

• 1 small butternut squash (about 2 lbs), peeled, seeded, and diced

• 1 cup cup pumpkin puree (canned or fresh)

• 4 cups vegetable or chicken broth

• 1 tsp ground cinnamon

• ¼ tsp ground nutmeg

• 1 tsp ground cumin

• ¼ tsp ground cloves

• 1 tsp red pepper flakes (optional, for a bit of heat)

• ½ cup coconut milk or heavy cream (for creaminess)

• 1 tbsp maple syrup or honey (optional, for sweetness)

• salt and freshly ground black pepper, to taste

• fresh thyme leaves or parsley for garnish (optional)

• pumpkin seeds for garnish (optional)

Directions

• Sauté the Aromatics:
  In a large pot, heat the olive oil or butter over medium heat. Add the chopped onion and sauté for about 5-7 minutes until soft and translucent. Add the garlic and ginger, cooking for another minute until fragrant.
• Cook the Squash:
  Add the diced butternut squash to the pot, stirring to coat it in the aromatic mixture. Cook for 5 minutes, allowing the squash to start softening.
• Add Pumpkin and Broth:
  Stir in the pumpkin puree, vegetable or chicken broth, cinnamon, nutmeg, cumin, cloves, and red pepper flakes (if using). Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 20-25 minutes, or until the butternut squash is tender.
• Blend the Soup:
  Once the squash is tender, remove the pot from heat. Use an immersion blender to blend the soup until smooth. Alternatively, you can carefully transfer the soup in batches to a blender. Be cautious with hot liquids!
• Add Creaminess and Season:
  Stir in the coconut milk or heavy cream to make the bisque rich and creamy. Add the maple syrup or honey if you like a hint of sweetness. Season with salt and black pepper to taste.
• Garnish and Serve:
  Ladle the bisque into bowls and garnish with fresh thyme or parsley and a sprinkle of pumpkin seeds for added texture. Serve warm.

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