Acorn Squash and Crayfish Bisque

    Acorn Squash and Crayfish Bisque

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    3hr


    2 people made this

    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.

    Ingredients
    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

    Method
    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.

    Ingredients

    If acorn squash is unavailable, use butternut squash instead.

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