A deliciously sweet but spicy bisque that can be enjoyed on a warm spring evening or a cool autumn day.
- 1 Kabocha Squash
- 2 tbs butter or olive oil
- 2 lbs Crawfish tails, peeled (reserve claws for garnish)
- 1 onion diced
- 3 tri-colored sweet pepper diced
- 1 stalk celery diced
- 1 cup half and half
- 2 cups milk (add more to get desired consistency)
- 1 tbsp hot sauce (add more to taste)
Preheat Oven to 400 Degrees
Slice Kabocha Squash in half, scrape seeds out and rub each side with butter or olive oil
Put Squash on baking sheet, cut side down, and bake for 45 minutes to an hour until fork tender
Saute onions, peppers and celery until tender
Scrape squash from skin into a saucepan (or food processor if using one)
Add onions, peppers and celery to squash
Add half and half and blend together
Add milk, a little at a time while continuing to blend until all lumps are gone
Move mixture to a saucepan (if using food processor)
Add crawfish tails and hot sauce to soup and simmer about 30 minutes, stirring occasionally
Add hot sauce as desired (spiciness tends to increase as soup simmers)
Pour into bowls, garnish and enjoy!
- I would normally use heavy whipping cream in a recipe like this, but I didn’t have any on hand. Feel free to substitute if you do have some. It will make it creamier!