Mother's Buttercup Squash Soup

This comforting, family-friendly soup features mashed buttercup squash, potatoes, chicken, and corn simmered in homemade chicken broth.

• Preparation Time: 20 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 20 mins
• Calories: 493 Calories

Ingredients

• ½ teaspoon salt
• ¼ cup olive oil
• 4 skinless, boneless chicken breast halves
• salt and ground black pepper to taste
• 1 onion, diced
• 6 cups water
• 3 potatoes, diced
• 1 onion
• ¼ cup salted butter
• 1 ½ cups half-and-half
• 2 teaspoons chicken bouillon granules
• 1 bunch fresh celery leaves
• 2 buttercup squash, halved and seeded
• 2 garlic, diced
• 1 (10 ounce) package frozen corn, thawed and drained

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C). Place buttercup squash halves cut side-down in 2 casserole dishes. Add 1 1/2 inches water.

Step 2

Bake in the preheated oven until skin is easily pierced with a knife, about 1 hour. Drain off water and cool squash until easily handled.

Step 3

Scoop buttercup squash flesh into a large bowl. Add 1/4 cup butter and 1/2 teaspoon salt; mash until smooth.

Step 4

Combine water, chicken breasts, 1 onion, chicken bouillon, celery leaves, salt, and pepper in a large pot. Bring to a boil; reduce heat and simmer until chicken breasts are no longer pink in the center, 30 to 45 minutes.

Step 5

Remove chicken from the pot and cut into bite-size chunks. Strain broth into a bowl; discard onion and celery leaves.

Step 6

Heat 1/4 cup butter and olive oil in a large pot over medium-low heat. Add onion and garlic; cook and sit until translucent, about 5 minutes. Add mashed squash and chicken broth; simmer until flavors combine, about 20 minutes. Stir in chicken, potatoes, and corn; simmer until potatoes are tender, about 20 minutes.

Step 7

Heat half-and-half in a small saucepan until warmed through, 5 to 10 minutes. Stir into the pot slowly. Cook soup over low heat until flavors combine, about 15 minutes.