Ingredients
- Servings: 12
- 1/2 cup light brown sugar
- 1/4 cup butter
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon chinese five-spice powder
- 4 acorn squash, halved and seeded
- 1/4 cup butter
- 1 cup minced yellow onion
- 1 cup minced celery
- 1 cup minced red bell pepper
- 1 tablespoon minced garlic
- 2 quarts seafood stock
- 1 cup heavy cream
- 1 cup thinly sliced fresh basil
- 1 teaspoon ground nutmeg
- sea salt and white pepper to taste
- 2 (16 ounce) packages cooked and peeled whole crawfish tails
Recipe
-
Preparation Time: 40 mins
Cook Time: 2 hrs 20 mins
- 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 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.
Ready Time: 3 hrs
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