Butternut Chicken and Banana Soup

Method3 steps · about 1 hr 15 min

1. 1

   Step 1: Melt coconut oil (2 tablespoons) in a large pot over medium-high heat. Saute chicken in hot oil until browned completely, about 5 minutes; add celery (2 cups), onion, curry powder (2 tablespoons), and garlic (4 cloves) and continue to saute until the onion is tender, 8 to 10 minutes more.

   Uses 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

2. 2

   Step 2: Pour chicken broth (4 cups), water (2 cups), 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.

   Simmer Soup · 40 minUses Sautéed chicken, celery, onion and curry mixture · 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

3. 3

   Step 3: Stir sliced bananas (2) into the soup; simmer until soft, about 5 minutes more.

   Simmer Bananas · 5 minUses Simmered chicken and butternut soup · 2 firm bananas, thickly sliced