Butternut Chicken And Banana Soup

• 2 tablespoons coconut oil
• 6 skinless, boneless chicken breast halves, cut into chunks
• 2 cups chopped celery
• 1/2 cup chopped red onion
• 2 tablespoons curry powder
• 4 cloves garlic, minced
• 4 cups chicken 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 firm bananas, thickly sliced

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.
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.
3. Stir sliced bananas into the soup; simmer until soft, about 5 minutes more.

coconut oil, skinless, celery, red onion, curry powder, garlic, chicken broth, water, light coconut milk, butternut squash cubes, tomatoes, coconut, bananas

Taken from www.allrecipes.com/recipe/241448/butternut-chicken-and-banana-soup/ (may not work)