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Roasted Acorn Squash and Crawfish Bisque
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Prep Time:
40 minutes
Cook Time:
140 minutes
Total Time:
180 minutes
Roasted acorn squash soup with warm spices, fresh basil, and crawfish tails.
Ingredients:
  • 0.5 cup light brown sugar
  • 0.25 cup butter
  • 1.5 teaspoons ground cinnamon
  • 0.5 teaspoon Chinese five-spice powder
  • 4 acorn squash, halved and seeded
  • 1 cup minced yellow onion
  • 1 cup minced celery
  • 1 cup minced red bell pepper
  • 1 tablespoon minced garlic
  • 2 quarts seafood stock
  • 1 cup heavy cream
  • 1 cup thinly sliced fresh basil
  • 1 teaspoon ground nutmeg
  • sea salt and white pepper to taste
  • 2 (16 ounce) packages cooked and peeled whole crawfish tails
Instructions:
  • Preheat your oven to 400 degrees F (200 degrees C) and prepare a baking sheet by lining it with aluminum foil.
  • In a microwave-safe bowl, mix brown sugar, 1/4 cup butter, cinnamon, and five spice powder. Microwave until the butter is melted. Place acorn squash cut side up on aluminum foil and brush with the brown sugar mixture.
  • Bake the squash in the preheated oven until tender and golden brown for about 1 1/2 hours. Let it cool, then scoop out and save the flesh.
  • In a large pot over medium heat, melt the remaining 1/4 cup of butter. Add onion, celery, and bell pepper, and cook until onion is soft, about 5 minutes. Stir in acorn squash, garlic, and seafood stock. Bring to a boil, then simmer on medium-low for 30 minutes.
  • Stir in the cream and basil to the simmering soup, then season with nutmeg, salt, and white pepper. Blend the soup in batches until smooth and transfer to a clean pot. Add the crawfish tails and simmer a few minutes until hot. Alternatively, use a stick blender to puree the soup directly in the pot.

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