Name: Butternut Chicken and Banana Soup
Prep time: 15 min
Cook time: 15 min
Yield: 12
Ingredients: Coconut oil - 2 tablespoons; Skinless, boneless chicken breast halves, cut into chunks - 6; Chopped celery - 2 cups; Chopped red onion - ½ cup; Curry powder - 2 tablespoons; Garlic, minced - 4 cloves; Chicken broth - 4 cups; Water - 2 cups; Light coconut milk - 1 (15 ounce) can; Butternut squash cubes - 2 cups; Diced tomatoes with green chile peppers - 2 (10 ounce) cans; Sweetened shredded coconut - ¾ cup; Firm bananas, thickly sliced - 2

Ingredients for - Butternut Chicken and Banana Soup

1. Coconut oil 2 tablespoons

2. Skinless, boneless chicken breast halves, cut into chunks 6

3. Chopped celery 2 cups

4. Chopped red onion ½ cup

5. Curry powder 2 tablespoons

6. Garlic, minced 4 cloves

7. Chicken broth 4 cups

8. Water 2 cups

9. Light coconut milk 1 (15 ounce) can

10. Butternut squash cubes 2 cups

11. Diced tomatoes with green chile peppers 2 (10 ounce) cans

12. Sweetened shredded coconut ¾ cup

13. Firm bananas, thickly sliced 2

How to cook deliciously - Butternut Chicken and Banana Soup

1 . Stage

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 . Stage

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 . Stage

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