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!

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 183 Calories

Ingredients

• 2 cups water
• 2 cups chopped celery
• 4 cloves garlic, minced
• 4 cups chicken broth
• 2 (10 ounce) cans diced tomatoes with green chile peppers
• 2 tablespoons curry powder
• ½ cup chopped red onion
• 2 tablespoons coconut oil
• 1 (15 ounce) can light coconut milk
• 6 skinless, boneless chicken breast halves, cut into chunks
• 2 cups butternut squash cubes
• ¾ cup sweetened shredded coconut
• 2 firm bananas, thickly sliced

Recipe Instructions

Step 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.

Step 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.

Step 3

Stir sliced bananas into the soup; simmer until soft, about 5 minutes more.