Roasted Acorn Squash and Crawfish Bisque

Roasted Acorn Squash and Crawfish Bisque

Fall acorn squash is roasted with a warming blend of spices, then finished with fresh basil and crawfish tails in this deliciously inventive soup.

Preparation Time
40 mins
Cooking Time
2 hr 20 mins
Total Time
3 hr
Calories
334 Calories

Recipe Instructions

Step 1
Preheat an oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
Step 2
Combine the brown sugar with 1/4 cup butter, cinnamon, and five spice powder in a microwave safe bowl. Cook in the microwave on High until the butter has completely melted. Place the acorn squash cut side up onto the aluminum foil; brush with the brown sugar mixture.
Step 3
Bake in the preheated oven until the squash is tender and golden brown, about 1 1/2 hours. Remove from the oven, allow to cool, and scoop out and reserve the flesh.
Step 4
Melt the remaining 1/4 cup of butter in a large pot over medium heat. Stir in the onion, celery, and bell pepper. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the acorn squash, garlic, and seafood stock. Bring to a boil over high heat; reduce heat to medium-low and simmer 30 minutes.
Step 5
Stir the cream and basil into the simmering soup; season with nutmeg, salt, and white pepper. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Once pureed, add the crawfish tails, and simmer a few minutes until hot.

Ingredients

  • 1 teaspoon ground nutmeg
  • 1 cup heavy cream
  • 1 tablespoon minced garlic
  • 1 cup minced celery
  • 1 cup minced red bell pepper
  • 1 cup thinly sliced fresh basil
  • 2 (16 ounce) packages cooked and peeled whole crawfish tails
  • 1 cup minced yellow onion
  • 4 acorn squash, halved and seeded
  • 2 quarts seafood stock
  • sea salt and white pepper to taste
  • 0.25 cup butter
  • 1.5 teaspoons ground cinnamon
  • 0.5 cup light brown sugar
  • 0.5 teaspoon Chinese five-spice powder

Categories

Similar Recipes You May Like

Honey-Garlic Shrimp and Pineapple Skewers

Honey-Garlic Shrimp and Pineapple Skewers

Zucchini with Dill Weed and Garlic-Yogurt Sauce

Zucchini with Dill Weed and Garlic-Yogurt Sauce

Chinese Dandelion Dumplings

Chinese Dandelion Dumplings

Peanut Curry with Chicken and Basil

Peanut Curry with Chicken and Basil

Grilled Peaches and Cream

Grilled Peaches and Cream

Summer Nectarine, Tomato, and Cucumber Salad

Summer Nectarine, Tomato, and Cucumber Salad

Grilled Chicken Breast and Pineapple

Grilled Chicken Breast and Pineapple

Grilled Shrimp with Pineapple and Mango

Grilled Shrimp with Pineapple and Mango