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Ingredients
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½ cup light brown sugar
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¼ cup butter
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1 ½ teaspoons ground cinnamon
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½ teaspoon Chinese five-spice powder
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4 acorn squash, halved and seeded
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¼ cup butter
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1 cup minced yellow onion
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1 cup minced celery
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1 cup minced red bell pepper
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1 tablespoon minced garlic
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2 quarts seafood stock
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1 cup heavy cream
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1 cup thinly sliced fresh basil
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1 teaspoon ground nutmeg
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sea salt and white pepper to taste
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2 (16 ounce) packages cooked and peeled whole crawfish tails
Directions
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Preheat an oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
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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.
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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.
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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.
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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 | |
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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 | 34% |
Vitamin C 37mg | 41% |
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.