Roasted Acorn Squash and Crawfish Bisque


Fall acorn squash roasted with warm spices, butter, and brown sugar. Finished with fresh basil and Louisiana Crawfish tails.

Prep Time:
40 mins
Cook Time:
2 hrs 20 mins
Total Time:
3 hrs
12 servings


  • ½ cup light brown sugar

  • ¼ cup butter

  • 1 ½ teaspoons ground cinnamon

  • ½ teaspoon Chinese five-spice powder

  • 4 acorn squash, halved and seeded

  • ¼ 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


  1. Preheat an oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.

  2. Combine the brown sugar with 1/4 cup butter, cinnamon, and five spice powder in a microwave safe bowl. Cook in the microwave on High until the butter has completely melted. Place the acorn squash cut side up onto the aluminum foil; brush with the brown sugar mixture.

  3. Bake in the preheated oven until the squash is tender and golden brown, about 1 1/2 hours. Remove from the oven, allow to cool, and scoop out and reserve the flesh.

  4. Melt the remaining 1/4 cup of butter in a large pot over medium heat. Stir in the onion, celery, and bell pepper. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the acorn squash, garlic, and seafood stock. Bring to a boil over high heat; reduce heat to medium-low and simmer 30 minutes.

  5. Stir the cream and basil into the simmering soup; season with nutmeg, salt, and white pepper. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Once pureed, add the crawfish tails, and simmer a few minutes until hot.

Nutrition Facts (per serving)

334 Calories
17g Fat
30g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 334
% Daily Value *
Total Fat 17g 22%
Saturated Fat 10g 50%
Cholesterol 130mg 43%
Sodium 397mg 17%
Total Carbohydrate 30g 11%
Dietary Fiber 3g 12%
Total Sugars 14g
Protein 17g
Vitamin C 37mg 185%
Calcium 121mg 9%
Iron 2mg 13%
Potassium 1118mg 24%

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

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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