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Ingredients3 h servings 493 cals
Original recipe yields 8 servings
- 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.
- 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.
Per Serving: 493 calories; 25.5 g fat; 52.9 g carbohydrates; 18.8 g protein; 77 mg cholesterol; 460 mg sodium. Full nutrition