Butternut Chicken and Banana Soup
Recipe information
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Cooking:
15 min.
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Servings per container:
12
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Source:

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.