Roasted Acorn Squash and Crawfish Bisque

May 13, 2023May 13, 20230 1
Roasted Acorn Squash and Crawfish Bisque, a warm and comforting bisque perfect for colder days
in Soup

Prep

30 min

Cook

50 min

Ready In

1 hr 20 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
Loading...

Ingredients

1/2 cup light brown sugar
1/4 cup butter
1 1/2 teaspoons ground cinnamon
1/2 teaspoon Chinese five-spice powder
4 acorn squash , halved and seeded
1/4 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 packages cooked and peeled whole crawfish tails

Nutrision Information

Servings Per Recipe
8
Calories
522
Sugar
20g
Fat
36g
Roasted Acorn Squash and Crawfish Bisque is a warm and comforting soup that is perfect for colder days. The roasted acorn squash adds a sweet and nutty flavor to the bisque, while the crawfish adds a unique seafood taste that is sure to impress your taste buds. This bisque is great to serve at a dinner party or a family gathering. It's a simple recipe that packs tons of flavor and will leave your guests feeling warm and satisfied. If you're a fan of bisques and love seafood, this recipe is a must-try.

Instructions

1.Preheat oven to 400 degrees F (200 degrees C).
2.Mix brown sugar, 1/4 cup butter, cinnamon, and Chinese five-spice powder in a small bowl.
3.Season the acorn squash halves with sea salt and white pepper then rub with the sugar/butter/spice mixture.
4.Place the squash halves cut-side-down onto a baking sheet.
5.Roast in preheated oven for 30 minutes or until the squash is fork-tender.
6.Scoop the flesh away from the skin of the squash and reserve.
7.In a large pot over medium heat, melt 1/4 cup butter then add onions, celery, red bell pepper, and garlic. Cook until the vegetables are soft, stirring occasionally.
8.Add seafood stock and reserved squash flesh to the pot and let simmer for 15 minutes.
9.Transfer the soup to a blender or use an immersion blender and blend until smooth.
10.Return the soup to the pot and stir in the cream, basil, and nutmeg.
11.Season the soup with salt and white pepper to taste.
12.Add cooked and peeled whole crawfish tails to the soup and let simmer for 5 minutes.
13.Serve hot with a garnish of fresh basil leaves.

PROS

Roasted acorn squash gives the bisque a warm and comforting flavor.

The crawfish adds a nice seafood undertone to the soup and gives it a unique taste.

This soup is perfect for cold, winter days and is sure to warm you up.

CONS

This bisque is on the heavier side due to the use of heavy cream and butter.

Crawfish can be difficult to find in some areas, making it a less accessible ingredient.

HEALTH & BENEFITS

Acorn squash is rich in antioxidants, vitamins A and C, dietary fiber, and potassium which can help lower blood pressure.
Crawfish is a great source of protein, omega-3 fatty acids, and vitamin B12 which can help with energy metabolism and brain function.

Print

Leave a Reply

Your email address will not be published.