About this recipe: This soup is creamy and delicious. Acorn squash is roasted with warm spices, butter and light brown soft sugar, then pureed with cream and finished off with the addition of crayfish.
If acorn squash is unavailable, use butternut squash instead.
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 flesh. Green bell is OK, half and half is not. We thought it was too sweet the first time, so I removed the nutmeg and added 1 tsp. cayenne pepper, 1 tsp. ginger and 1/2 tsp. cumin. Also 1 cup basil seemed alot so I used 2 Tbs. dried basil. I was surprised to find the crawfish at Walmart, but I did add shrimp to the first batch. It's a lot of work, but I would make it again. - 25 Nov 2009 (Review from Allrecipes US | Canada)
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 this recipe will leave you quite happy. - 13 Jul 2009 (Review from Allrecipes US | Canada)