Mother's Buttercup Squash Soup recipe
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Ingredients
- 2 buttercup squash, halved and seeded ¼ cup salted butter ½ teaspoon salt 6 cups water 4 skinless, boneless chicken breast halves 1 onion 2 teaspoons chicken bouillon granules 1 bunch fresh celery leaves salt and ground black pepper to taste ¼ cup salted butter ¼ cup olive oil 1 onion, diced 2 garlic, diced 3 potatoes, diced 1 (10 ounce) package frozen corn, thawed and drained 1 ½ cups half-and-half
Nutrition Info
- 493.4 caloriescarbohydrate: 52.9 gcholesterol: 76.6 mgfat: 25.5 gfiber: 8.4 gprotein: 18.8 gsaturatedFat: 12 gservingSize: -sodium: 460.3 mgsugar: 11.1 gtransFat: : -unsaturatedFat: : -
Directions Mother's Buttercup Squash Soup
Directions
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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.
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.
Scoop buttercup squash flesh into a large bowl. Add 1/4 cup butter and 1/2 teaspoon salt, mash until smooth.
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.
Remove chicken from the pot and cut into bite-size chunks. Strain broth into a bowl, discard onion and celery leaves.
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.
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.