Best 3 Butternut Chicken And Banana Soup Recipes
Indulge in a culinary journey with our tantalizing Butternut Chicken and Banana Soup, a harmonious blend of sweet and savory flavors. This delectable soup features tender pieces of chicken nestled in a creamy and velvety butternut squash puree, complemented by the unexpected yet delightful addition of ripe bananas. The subtle sweetness of the bananas adds a touch of intrigue, creating a symphony of flavors that will tantalize your taste buds. Accompanying this main recipe are variations to suit your preferences, including a vegetarian version for those who prefer a plant-based option. Additionally, discover a delightful Butternut Squash and Sweet Potato Soup, offering a vibrant orange hue and a medley of sweet and earthy notes. For a creamy and comforting experience, try our Creamy Butternut Squash and Carrot Soup, a classic combination that exudes warmth and nourishment. Dive into this culinary adventure and explore the diverse flavors of butternut squash, creating a memorable and satisfying meal.
Check out the recipes below so you can choose the best recipe for yourself!
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
PEANUT BUTTER VEGETABLE CHICKEN SOUP
The peanut butter adds something wonderful, without really tasting like itself. The BEST soup I have ever tasted.
Provided by annie nordmark
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 50m
Yield 8
Number Of Ingredients 15
Steps:
- In a large stock pot, combine the broth, chicken, potatoes, and carrots. Bring the soup to a boil, and then reduce heat to medium. Cook for about 10 minutes, till vegetables are tender.
- Add zucchini, broccoli, tomatoes, celery, onion, green pepper, and garlic. Simmer for about 8 minutes.
- Add peanut butter, parsley, salt, and pepper; stir until peanut butter is fully blended. Simmer for 3 minutes longer.
Nutrition Facts : Calories 229.2 calories, Carbohydrate 13.4 g, Cholesterol 26.3 mg, Fat 11.1 g, Fiber 3 g, Protein 20 g, SaturatedFat 2.5 g, Sodium 934.7 mg, Sugar 5.1 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
Tips:
- Use ripe bananas: The riper the bananas, the sweeter and more flavorful your soup will be.
- Don't overcook the vegetables: You want them to be tender but still have a little bit of a bite to them.
- Use a good quality chicken broth: This will make a big difference in the flavor of your soup.
- Season to taste: Add salt, pepper, and other spices to taste. You can also add a bit of cayenne pepper for a little kick.
- Serve with your favorite toppings: Sour cream, shredded cheese, croutons, and chopped fresh herbs are all great options.
Conclusion:
Butternut squash, chicken, and banana soup is a delicious and easy-to-make meal that is perfect for a cold day. It is also a great way to use up leftover chicken and bananas. So next time you're looking for a comforting and nutritious soup, give this recipe a try.
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