Butternut Chicken and Banana Soup
I know, banana soup? 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!
coconut oil
2
tablespoons
skinless, boneless chicken breast halves, cut into chunks
6
chopped celery
2
cups
chopped red onion
½
cup
curry powder
2
tablespoons
garlic, minced
4
cloves
chicken broth
4
cups
water
2
cups
light coconut milk
1
(15 ounce) can
diced tomatoes with green chile peppers
2
(10 ounce) cans
butternut squash cubes
2
cups
sweetened shredded coconut
¾
cup
firm bananas, thickly sliced
2
 Melt coconut oil in a large pot over medium-high heat. Sauté chicken in hot oil until browned completely, about 5 minutes. Add celery, onion, curry powder, and garlic. Sauté until onion is tender, 8 to 10 minutes more.
  Pour chicken broth, water, and coconut milk into the pot; add diced tomatoes with green chile peppers, butternut squash, and coconut. Bring to a boil, reduce heat to medium-low, and cook at a simmer until squash is soft, about 40 minutes.
  Stir bananas into soup; simmer until bananas are soft, about 5 minutes more.
