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!

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.

Per Serving: 183 calories; protein 13g; carbohydrates 14.5g; fat 8.4g; cholesterol 30.9mg; sodium 567.4mg.

The name of “stew” can refer to 2 time a dish and a cooking method. Stewing involves not fast cooking piece of meat, raw fruit or beans in a tastefull liquid . It’s same as to braising, instead it makes have a few piece of differences. The meat is chopped into few of pieces but of being cooked whole , and the water based material all of it covers the essential in a stew as different to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking eating process that comfortable you up on a freezing , winter day. It’s true ; a bowl of classic beef stew does have warming featured food , but stew’s cozy factor more than a way beyond protecting you from the chill . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the greatest comfort food, no matter the weather.