Buttercup squash soup

When you get a large buttercup squash from you backyard garden, what can you do? Yes, you can cook delicious buttercup squash soups. Few days back Mr. Man cut the huge butter squash, I couldn’t  understand what to cook with that. I cut it into few big chunks, and kept them in the refrigerator. Few times I cut the big chunks into small slices, and fry them. Then I got bored cooking the same thing. I searched on the Pinterest, and found some delicious soup recipe. However, whatever recipe I chose, I found that some of the ingredients were missing In my pantry. So, I decided to cook the soup with my own recipe.

Three cups of buttercup squash chunks
One big onion
One big tomato
Few asparagus
Four-five white mushrooms
Half pound skinless boneless chicken thigh
Two tsp. of garlic powder
One tsp. of ginger powder
One branch of celery 
One carrot (peels of carrots will work fine)
One stalk of broccoli
One bay leaves
salt to taste
One tbsp. of olive oil
Two tsp. of wine vinegar
Dry oregano
Chili flakes(optional)

Cut celery, carrot, tomato, asparagus,onion into big chunks.
Cut the mushrooms into thin slices. Keep aside.
Take a big sauce pan.
Fill the sauce pan with few cups of water.
Cut the chicken into medium pieces.
Add celery, carrot, broccoli stalk, bay leaves, chicken pieces.Cover the pan, and bring into boil.
Cook until chicken pieces are tender. Let it cool down a little. Remove it into a big bowl. 
In the same sauce pan add the squash chunk, onion,tomato, and add sufficient water to just cover the vegetables. Bring into boil. Cook until the chunks are soft. Let it cool down.
Make a course paste in a blender.
Take another sauce pan, heat oil into medium high.
Add ginger-garlic powder. Add asparagus, mushrooms.
Mix well, and cook, covering the pan.
In the meantime, scoop the chicken pieces out of the stock, shred, and add with asparagus and mushrooms.
Strain the stock in a container, and keep aside.
Pour the stock into the pan. Mix well
Pour the squash paste into the pan. 
Add wine vinegar, salt. Mix well. Bring into boil. 
Simmer it. Cook until desired consistency reaches. 
Divide the soup into five bowl. Sprinkle oregano, and chili flakes. Serve hot.