Roasted Acorn Squash and Crawfish Bisque

Ingredients

• 1 acorn squash, halved and seeded
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 onion, chopped
• 1 red bell pepper, chopped
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground black pepper
• 3 cups vegetable broth
• 1 pound crawfish, cooked and peeled
• 1/4 cup heavy cream
• 2 tablespoons fresh parsley, chopped
• Salt, to taste

Directions

1. Preheat oven to 400 degrees F. Place the acorn squash halves cut side down on a baking sheet lined with parchment paper. Roast for 30 minutes or until tender.
2. In a large pot, heat the olive oil over medium heat. Add the garlic, onion, and bell pepper and sauté for 5 minutes.
3. Add the smoked paprika, thyme, cayenne pepper, and black pepper and cook for an additional 2 minutes.
4. Add the vegetable broth, bring to a boil, and reduce heat to low. Simmer for 10 minutes.
5. Remove the squash from the oven and let cool. Once cool, scoop out the flesh and add to the pot. Simmer for an additional 10 minutes.
6. Add the crawfish and cream and let simmer for 5 minutes. Add the parsley and season with salt, to taste.
7. Serve warm and enjoy!

Interesting Facts

• Acorn squash is a type of winter squash that is high in anti-oxidants, fiber, and vitamins.
• Crawfish are a type of shellfish that are related to lobsters, shrimp, and crabs.
• Smoked paprika is a type of paprika that has been smoked over an open flame, giving it a unique smoky flavor.