Butternut Chicken and Banana Soup Recipe

Butternut Chicken and Banana Soup Recipe

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