Butternut Chicken and Banana Soup recipe

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Ingredients

2 tablespoons coconut oil
6 skinless, boneless chicken breast halves, cut into chunks
2 cups chopped celery
½ cup chopped red onion
2 tablespoons curry powder
4 cloves garlic, minced
4 cups chicken broth
2 cups water
1 (15 ounce) can light coconut milk
2 cups butternut squash cubes
2 (10 ounce) cans diced tomatoes with green chile peppers
¾ cup sweetened shredded coconut
2 firm bananas, thickly sliced

Nutrition Info

182.9 calories
carbohydrate: 14.5 g
cholesterol: 30.9 mg
fat: 8.4 g
fiber: 2.7 g
protein: 13 g
saturatedFat: 5.6 g
servingSize: -
sodium: 567.4 mg
sugar: 5.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt coconut oil in a large pot over medium-high heat. Saute chicken in hot oil until browned completely, about 5 minutes, add celery, onion, curry powder, and garlic and continue to saute until the onion is tender, 8 to 10 minutes more.

  2. Pour chicken broth, water, and coconut milk into the pot, add butternut squash, diced tomatoes with green chile peppers, and coconut. Bring the liquid to a boil, reduce heat to medium-low, and cook the soup at a simmer until the squash is soft, about 40 minutes.

  3. Stir sliced bananas into the soup, simmer until soft, about 5 minutes more.

Recipe Yield

12 servings

Recipe Note

I know... bananas? But they cut the spicy and add a cool sweet morsel of surprise goodness to the hearty stew. I serve it with biscuits or naan bread, depending on whether we are feeling cultured or down-home!

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