Mother'S Buttercup Squash Soup

• 2 buttercup squash, halved and seeded
• 1/4 cup salted butter
• 1/2 teaspoon salt
• Chicken Broth:
• 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
• Soup:
• 1/4 cup salted butter
• 1/4 cup olive oil
• 1 onion, diced
• 2 garlic, diced
• 3 potatoes, diced
• 1 (10 ounce) package frozen corn, thawed and drained
• 1 1/2 cups half-and-half

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.

butter, salt, chicken broth, water, skinless, onion, chicken bouillon granules, celery, salt, butter, olive oil, onion, garlic, potatoes, frozen corn

Taken from www.allrecipes.com/recipe/259316/mothers-buttercup-squash-soup/ (may not work)