Roasted Acorn Squash and Crawfish Bisque Recipe

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

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.

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.

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.

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.