Roasted Acorn Squash and Crawfish Bisque Recipe

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. Original recipe (1X) yields 12 servings.

• cup light brown sugar
• cup butter
• 1 teaspoons ground cinnamon
• 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

Directions

Step 1: Preheat the oven to 400F (200C). Line a baking sheet with aluminum foil.

Step 2: In a microwave-safe bowl, combine the brown sugar, cup butter, cinnamon, and five-spice powder. Microwave on High until the butter has completely melted.

Step 3: Place the acorn squash halves cut side up on the prepared baking sheet. Brush with the brown sugar mixture.

Step 4: Bake in the preheated oven until the squash is tender and golden brown, about 1 hours. Remove from the oven, allow to cool, then scoop out and reserve the flesh.

Step 5: In a large pot, melt the remaining cup butter over medium heat. Add the minced onion, celery, and bell pepper. Cook, stirring occasionally, until the onion has softened and turned translucent, about 5 minutes.

Step 6: Add the reserved acorn squash flesh, garlic, and seafood stock to the pot. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 30 minutes.

Step 7: Stir in the heavy cream and basil. Season with nutmeg, salt, and white pepper to taste.

Step 8: Carefully pour the soup into a blender, filling the pitcher no more than halfway. Secure the lid with a folded kitchen towel, and blend in batches until the soup is smooth. If you prefer, use a stick blender to puree the soup directly in the pot.

Step 9: Once pureed, return the soup to the pot and stir in the crawfish tails. Simmer for a few minutes until heated through.

Nutrition Facts

Per serving (12 servings total):

• Calories: 334
• Total Fat: 17g (22% DV)
• Saturated Fat: 10g (50% DV)
• Cholesterol: 130mg (43% DV)
• Sodium: 397mg (17% DV)
• Total Carbohydrate: 30g (11% DV)
• Dietary Fiber: 3g (12% DV)
• Total Sugars: 14g
• Protein: 17g (34% DV)
• Vitamin C: 37mg (41% DV)
• Calcium: 121mg (9% DV)
• Iron: 2mg (13% DV)
• Potassium: 1118mg (24% DV)

Note: Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.