I know all too well the feeling of coming home from a long day, looking in the fridge and not finding anything to make for dinner. You want something easy and delicious but don’t have a lot of time on your hands. This Butternut Chicken and Banana Soup is just what the doctor ordered! It is quick, simple and has only 10 ingredients that you most likely already have in your kitchen. Serve this with some whole wheat bread or crackers for an amazing fall treat! Enjoy!
prep: 15 mins cook: 1 hr total: 1 hr 15 mins Servings: 12 Yield: 12 servings
2 cups butternut squash cubes
½ cup chopped red onion
6 skinless, boneless chicken breast halves, cut into chunks
2 tablespoons coconut oil
2 cups water
2 tablespoons curry powder
¾ cup sweetened shredded coconut
4 cloves garlic, minced
2 cups chopped celery
1 (15 ounce) can light coconut milk
4 cups chicken broth
2 firm bananas, thickly sliced
2 (10 ounce) cans diced tomatoes with green chile peppers
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.
Per Serving: 183 calories; protein 13g; carbohydrates 14.5g; fat 8.4g; cholesterol 30.9mg; sodium 567.4mg.