Butternut Chicken And Banana Soup - cooking recipe

Ingredients
    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
Preparation
    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.

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