For a richer flavor, consider using homemade seafood stock. If you prefer a smoother bisque, strain the soup through a fine-mesh sieve after pureeing. Garnish with a few extra crawfish tails and a drizzle of cream for an elegant presentation.
Roasted Acorn Squash and Crawfish Bisque
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PREP TIME40 mins
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COOK TIME2 hrs 20 mins
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TOTAL TIME3 hrs
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SERVING12 People
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VIEWS9
Embrace the essence of autumn with this velvety bisque, where the sweetness of roasted acorn squash dances with the savory allure of Louisiana crawfish. A symphony of flavors, enhanced by warm spices and a touch of cream, creates an unforgettable culinary experience.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate30 g
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Cholesterol130 mg
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Fiber3 g
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Protein17 g
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Saturated Fat10 g
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Sodium397 mg
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Sugar14 g
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Fat17 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat your oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. (5 minutes)
02
StepIn a microwave-safe bowl, combine the brown sugar, 1/4 cup butter, cinnamon, and five-spice powder. Microwave on High until the butter is completely melted. Brush the acorn squash halves with this mixture, ensuring even coverage. (10 minutes)
03
StepArrange the squash cut-side up on the prepared baking sheet and bake until tender and golden brown, approximately 1 1/2 hours. Allow to cool slightly, then scoop out the flesh and reserve. (90 minutes)
04
StepMelt the remaining 1/4 cup of butter in a large pot over medium heat. Add the minced onion, celery, and bell pepper. Cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes. (10 minutes)
05
StepAdd the reserved acorn squash flesh, minced 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 to allow the flavors to meld. (35 minutes)
06
StepStir in the heavy cream and fresh basil. Season with nutmeg, sea salt, and white pepper to taste. (5 minutes)
07
StepCarefully pour the soup into a blender, filling the pitcher no more than halfway. Secure the lid with a folded kitchen towel and start the blender on a low speed, gradually increasing to high until the soup is smooth. Repeat in batches until all the soup is pureed. Alternatively, use an immersion blender to puree the soup directly in the pot. (15 minutes)
08
StepReturn the pureed soup to a clean pot. Add the crawfish tails and simmer gently for a few minutes until heated through. Serve immediately and enjoy! (10 minutes)
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RECIPE REVIEWS
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Please Rate
Freeman Gleason
Jun 26, 2025My family loved this! It's become a new fall favorite.
Tatyana Ebert
Jun 26, 2025This recipe is a bit time-consuming, but totally worth it.
Herbert Hyatt
Jun 24, 2025I used an immersion blender and it worked perfectly. So easy!
Chyna Robel
Jun 18, 2025I couldn't find crawfish, so I substituted shrimp. Still delicious!
Damion Bahringer
Jun 10, 2025This bisque is amazing! The combination of sweet squash and savory crawfish is genius.
Patricia Jerde
Jun 10, 2025Be careful when blending hot liquids! The towel trick is a lifesaver.
Krista Schneider
Jun 8, 2025The aroma while the squash is roasting is heavenly!
Rachael Metz
Jun 8, 2025I added a splash of sherry to the soup before pureeing it and it really elevated the flavor.