Original Menu Butternut Chicken and Banana Soup

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Butternut Chicken and Banana Soup

"I know . . . Bananas? But they cut the highly spiced and add a groovy candy morsel of marvel goodness to the hearty stew. I serve it with biscuits or naan bread, depending on whether we are feeling cultured or down-domestic!"

Ingredients :

2 tablespoons coconut oil
6 skinless, boneless chook breast halves, cut into chunks
2 cups chopped celery
half of cup chopped red onion
2 tablespoons curry powder
4 cloves garlic, minced
four cups chook broth
2 cups water
1 (15 ounce) can light coconut milk
2 cups butternut squash cubes
2 (10 ounce) cans diced tomatoes with green chile peppers
3/4 cup sweetened shredded coconut
2 organization bananas, thickly sliced

Instructions :

Prep : 15M	Cook : 12M	Ready in : 1H15M

Melt coconut oil in a big pot over medium-excessive warmth. Saute fowl in warm oil until browned absolutely, approximately 5 minutes; add celery, onion, curry powder, and garlic and hold to saute until the onion is smooth, 8 to ten mins greater.
Pour fowl broth, water, and coconut milk into the pot; upload butternut squash, diced tomatoes with inexperienced chile peppers, and coconut. Bring the liquid to a boil, lessen heat to medium-low, and cook dinner the soup at a simmer until the squash is soft, approximately forty minutes.
Stir sliced bananas into the soup; simmer until soft, approximately 5 minutes more.

Notes :

For a extra spicy stew, add black pepper and cayenne.

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