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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!"
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1 h 15 m servings 183 cals
Original recipe yields 12 servings

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  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.


  • Cook's Note:
  • For a more spicy stew, add black pepper and cayenne.

Nutrition Facts

Per Serving: 183 calories; 8.4 g fat; 14.5 g carbohydrates; 13 g protein; 31 mg cholesterol; 567 mg sodium. Full nutrition

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Absolutely delicious! I was searching for a recipe that included butternut squash and chicken and decided to try this one. I did not know what to expect, but after one bite, I felt like I was in...