Roasted Acorn Squash Served with Crawfish Bisque

Ingredients 0/15

Step 1

Warm your oven to 400°F (200°C) and lining a baking sheet with foil for easy cleanup. In a microwave-safe bowl, mix the brown sugar, half of the butter (1/4 cup), cinnamon, and five spice powder. Microwave it on high until the butter melts completely, then set it aside.

Step 2

Cut the acorn squash in half and place it cut side up on the foil-lined sheet. Brush the sugar and butter mixture generously over the squash. Roast it in the oven for about an hour and a half, until the squash is soft and nicely browned. Once it’s done, let it cool enough to handle, then scoop out the flesh and set it aside.

Step 3

Melt the remaining 1/4 cup of butter in a large pot over medium heat. Toss in the chopped onion, celery, and bell pepper, cooking until the onion turns translucent and everything softens, which should take around five minutes. Add the roasted squash, garlic, and seafood stock, then bring the mixture to a boil. Lower the heat and let it simmer gently for about 30 minutes.

Step 4

Once it’s simmered, stir in the cream and fresh basil, then season with a pinch of nutmeg, salt, and white pepper to taste. Carefully transfer the soup to a blender in batches—don't fill it more than halfway to avoid spills. Hold the lid down with a kitchen towel and pulse a few times to get things moving, then blend until smooth. If you have an immersion blender, you can puree the soup right in the pot instead.

Step 5

Finally, pour the pureed soup back into the pot, stir in the crawfish tails, and let everything heat through for a few minutes before serving. Enjoy!