Roasted Acorn Squash and Crawfish Bisque Recipe

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
• 0.25 cup butter
• 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

1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil for easy cleanup.
2. In a microwave-safe bowl, combine brown sugar, 1/4 cup butter, cinnamon, and five-spice powder. Microwave on high until butter is fully melted. Place acorn squash cut-side up on the foil, then brush with the brown sugar mixture.
3. Bake in the preheated oven until the squash is tender and golden brown, approximately 1 1/2 hours. Remove from the oven, let cool, then scoop out the flesh and set aside.
4. Melt the remaining 1/4 cup of butter in a large pot over medium heat. Add onion, celery, and bell pepper, and cook until the onion softens and becomes translucent, about 5 minutes. Add acorn squash, garlic, and seafood stock. Bring to a boil, then reduce heat to medium-low and simmer for 30 minutes.
5. Stir in cream and basil, then season with nutmeg, salt, and white pepper. In batches, pour soup into a blender, filling halfway. Secure the lid with a folded towel and carefully blend, using pulses to start before pureeing until smooth. Pour into a clean pot. Alternatively, use an immersion blender in the pot. Once pureed, add crawfish tails and simmer until heated through.

Nutrition

• Calories: 334 kcal
• Fat Content: 17 g
• Fiber Content: 3 g
• Sugar Content: 14 g
• Sodium Content: 397 mg
• Protein Content: 17 g
• Cholesterol Content: 130 mg
• Carbohydrate Content: 30 g
• Saturated Fat Content: 10 g
• Unsaturated Fat Content: 0 g