Roasted Acorn Squash and Crawfish Bisque

Made  times
Chef Q 1

"Fall acorn squash roasted with warm spices, butter, and brown sugar. Finished with fresh basil and Louisiana Crawfish tails."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


3 h servings 334 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 334 kcal
  • 17%
  • Fat:
  • 17.4 g
  • 27%
  • Carbs:
  • 30g
  • 10%
  • Protein:
  • 17.1 g
  • 34%
  • Cholesterol:
  • 130 mg
  • 43%
  • Sodium:
  • 397 mg
  • 16%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.


  • Prep

  • Cook

  • Ready In

  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.


Most helpful
Most positive
Least positive

I had to make this soup twice and I learned some important things. Do not try to save time by putting the squash in the microwave. Drain any excess liquid in the squash before removing the fle...

this was such a great tasting soup! i wasn't able to find butternut squash or crawfish at the store so i used yellow squash and tiger shrimp (it still worked great). i think that any twist to ...

Other stories that may interest you