Butternut Chicken and Banana Soup
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Ingredients1 h 15 m servings 183 cals
Original recipe yields 12 servings
- 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 g fat; 14.5 g carbohydrates; 13 g protein; 31 mg cholesterol; 567 mg sodium. Full nutrition
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