Butternut Chicken and Banana Soup

Name: Butternut Chicken and Banana Soup
Total time: 75
Yield: 12
Ingredients: 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; 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; 2 firm bananas, thickly sliced

Recipe by Shannon AndBarrett Satterlee from allrecipes.com

Dinner 1 Hr. 15 Mins.

Ingredients

12 servings

•

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
•

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
•

2 firm bananas, thickly sliced

Instructions

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.