BUTTERNUT CHICKEN AND BANANA SOUP
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!
Provided by Shannon AndBarrett Satterlee
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h15m
Yield 12
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 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, Sodium 567.4 mg, Sugar 5.6 g
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