Butternut Chicken And Banana Soup

Ingredients

• Servings: 12
• 2 tablespoons coconut oil
• 6 skinless, boneless chicken breast halves, cut into chunks
• 2 cups chopped celery
• 1/2 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
• 3/4 cup sweetened shredded coconut
• 2 firm bananas, thickly sliced

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


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