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!
Provided by Shannon AndBarrett Satterlee
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h15m
Yield 12
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 182.9 calories, Carbohydrate 14.5 g, Cholesterol 30.9 mg, Fat 8.4 g, Fiber 2.7 g, Protein 13 g, SaturatedFat 5.6 g, Sodium 567.4 mg, Sugar 5.6 g
BUTTERNUT SQUASH AND ROASTED BANANA SOUP (SOUTH AFRICAN)
This dish originated at The Conservatory Restaurant, at the Table Bay Hotel in Cape Town, made by chef Cullingworth. I found this version at the Scrumptious Street Blog and am posting here for ZWT7-Africa.
Provided by BakinBaby
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Sprinkle diced squash with brown sugar, honey and 2 T. butter, roast at 350 oven until caramelized and soft to the touch (about 20 min.), roast unpeeled banana in the same oven at the same time.
- Melt the other 2 T. butter in a large saucepan on medium-low heat, sweat onion, celery and carrot a few minutes; add garlic, curry powder, corinader, nutmeg and cinnamon, cook slowly for a few more minutes.
- Remove banana from its skin, slice and add it and butternt (and it's juices) to saucepan; sitr in coconut milk and broth; simmer until hot; remove from heat, ladle soup into blender in small batches, blend until smooth, adjust consistency with more broth if desired.
- Add cilantro, lime juice, salt and pepper to taste, blend again.
- Return soup to the saucepan and cook to reheat.
- Pour into bowls, garnish with pumpkin seeds,cilantro and a drizzle of pumpkin oil if desired.
Nutrition Facts : Calories 407.2, Fat 16.4, SaturatedFat 12.7, Cholesterol 20.4, Sodium 232.4, Carbohydrate 67.1, Fiber 5.5, Sugar 43.5, Protein 4
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!
Provided by Shannon AndBarrett Satterlee
Categories Chicken Soup
Time 1h15m
Yield 12
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 182.9 calories, Carbohydrate 14.5 g, Cholesterol 30.9 mg, Fat 8.4 g, Fiber 2.7 g, Protein 13 g, SaturatedFat 5.6 g, Sodium 567.4 mg, Sugar 5.6 g
ROASTED CHICKEN AND BUTTERNUT SOUP
Bright butternut squash gives beta-carotene, vitamin C, and fiber to this satisfying homemade soup. Serve it for dinner or-if you can't wait-lunch.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 55m
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees. In a roasting pan or rimmed baking sheet, toss together chicken, squash, onion, and oil; season with salt and pepper. Arrange in a single layer and roast until squash and chicken are cooked through, about 30 minutes.
- Transfer chicken to a plate and let cool. Transfer squash and onions to a medium pot and add broth, cumin, and coriander. Bring to a simmer over medium-high. With a potato masher or back of a wooden spoon, mash some vegetables until soup is thick and chunky. Discard skin and bones from chicken; cut meat into small pieces and add to soup. Stir in lemon juice; season to taste with salt and pepper. To serve, top with fresh cilantro, if desired.
Nutrition Facts : Calories 307 g, Fat 13 g, Fiber 5 g, Protein 19 g
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