Acorn Squash and Crayfish Bisque

    3 hours

    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.

    2 people made this

    Serves: 12 

    • 110g light brown soft sugar
    • 50g butter
    • 1 1/2 teaspoons ground cinnamon
    • 1/2 teaspoon Chinese five spice powder
    • 4 acorn squash, halved and seeded
    • 50g butter
    • 160g finely chopped onion
    • 120g finely chopped celery
    • 150g finely chopped red pepper
    • 1 tablespoon finely chopped garlic
    • 2 litres fish stock
    • 250ml double cream
    • 40g thinly sliced fresh basil
    • 1 teaspoon ground nutmeg
    • sea salt and white pepper to taste
    • 900g cooked and peeled whole crayfish tails

    Prep:40min  ›  Cook:2hr20min  ›  Ready in:3hr 

    1. Preheat an oven to 200 C / Gas 6. Line a baking tray with foil.
    2. Combine the light brown soft sugar with 50g 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 foil; brush with the light brown soft 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 50g butter in a large pot over medium heat. Stir in the onion, celery and pepper. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the acorn squash, garlic and fish stock. Bring to the 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 liquidiser, filling the jug no more than halfway full. Hold down the lid of the liquidiser with a folded tea towel and carefully start the liquidiser, 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 hand blender and puree the soup right in the cooking pot. Once pureed, add the crayfish tails and simmer a few minutes until hot.


    If acorn squash is unavailable, use butternut squash instead.

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    Reviews in English (2)


    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)