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Ingredients

• 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
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• 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
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• 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

Description

Fall Acorn Squash Is Roasted With A Warming Blend Of Spices, Then Finished With Fresh Basil And Crawfish Tails In This Deliciously Inventive Soup.

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