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Ingredients

• 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

Description

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.

All Recipes UK