Ingredients1 h 15 m servings 183
- 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.
- Cook's Note:
- For a more spicy stew, add black pepper and cayenne.
Per Serving: 183 calories; 8.4 14.5 13 31 567 Full nutrition
ReviewsRead all reviews 3
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...
Was intrigued by the ingredients so decided to give it a whirl. It’s a fantastic recipe. Really easy to make. I used boneless thighs instead of breasts. This one is a keeper.