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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> US >> US

• Dietary Style

• Preparation Time

  Cooking Time - 140 minutes, Preparation Time - 40 minutes

• Source

  All Recipes

| 1. Preheat an oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. | 2. 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. | 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 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. | 5. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
brown sugar	1/2	cup		418.0	107.899	0.132	0.0
butter	1/4	cup		342.0	15.714	10.686	28.8
cinnamon	1 1/2	teaspoons	ground	-	-	-	-
chinese five spice powder	1/2	teaspoon		-	-	-	-
acorn squash	4		halved seeded	-	-	-	-
butter	1/4	cup		342.0	15.714	10.686	28.8
yellow onion	1	cup	minced	114.84	6.8382	0.8265	9.396
celery	1	cup	minced	16.16	2.9997	0.6969	0.1717
red bell pepper	1	cup	minced	46.19	8.9847	1.4751	0.447
garlic	1	tablespoon	minced	12.665	2.8101	0.5406	0.0425
seafood stock	2	quarts		-	-	-	-
heavy cream	1	cup		408.0	3.2880000000000003	3.408	43.29600000000001
basil	1	cup	sliced	5.52	0.636	0.7559999999999999	0.1536
nutmeg	1	teaspoon	ground	11.55	1.0844	0.1285	0.7988
sea salt white pepper				-	-	-	-
crawfish tail	2	packages	cooked peeled	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.