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Mother's Buttercup Squash Soup

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"My mother created this delicious soup while visiting my home in New England after my son was born in 2010."
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3 h servings 493 cals
Original recipe yields 8 servings

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  • Prep

  • Cook

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  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.
  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.
  3. Scoop buttercup squash flesh into a large bowl. Add 1/4 cup butter and 1/2 teaspoon salt; mash until smooth.
  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.
  5. Remove chicken from the pot and cut into bite-size chunks. Strain broth into a bowl; discard onion and celery leaves.
  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.
  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.


  • Cook's Notes:
  • This recipe can be made simpler if you use premade chicken broth and prepare the chicken or squash in advance. Whatever you do, don't pour cold half-and-half into the soup! My mother uses a lot of butter. Omit the butter in the squash if desired. Carrots are also a nice touch in this soup. Omit the chicken if you're not a meat eater!
  • Substitute sweet potatoes for the potatoes if desired.
  • You will need at least 1 casserole dish for every buttercup squash. They should lie flat with the cut side down. Use an additional dish if both halves will not fit in 1 dish.

Nutrition Facts

Per Serving: 493 calories; 25.5 g fat; 52.9 g carbohydrates; 18.8 g protein; 77 mg cholesterol; 460 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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