Best 3 Butternut Chicken And Banana Soup Recipes

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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.

Here are our top 3 tried and tested recipes!

ROASTED CHICKEN AND BUTTERNUT SOUP



Roasted Chicken and Butternut Soup image

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

4 bone-in, skin-on chicken thighs
1 medium butternut squash (about 2 1/2 pounds), peeled, seeded, and diced medium
1 small yellow onion, diced medium
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
4 cups low-sodium chicken broth or water
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1 to 2 tablespoons fresh lemon juice
Fresh cilantro (optional)

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



Peanut Butter Vegetable Chicken Soup image

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

8 cups chicken broth
2 cups diced, cooked chicken meat
1 cup peeled and cubed potatoes
1 cup diced carrots
1 cup diced zucchini
1 cup broccoli florets
1 cup canned whole tomatoes, chopped
½ cup chopped celery
½ cup chopped onion
½ cup chopped green bell pepper
2 cloves garlic, minced
½ cup peanut butter
1 tablespoon chopped fresh parsley
salt to taste
ground black pepper to taste

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)



Butternut Squash and Roasted Banana Soup (South African) image

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

1 butternut squash (peeled, diced)
2 tablespoons dark brown sugar (dak brown molasses sugar if available)
2 tablespoons honey
4 tablespoons butter
1 banana (unpeeled-ripe)
1/2 onion (chopped)
1 carrot (peeled-chopped)
1 stalk celery (chopped)
1 garlic clove (chopped)
1 teaspoon curry powder (medium hot)
1/2 teaspoon ground coriander
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1 cup coconut milk
1 cup chicken broth
1 lime (juice)
salt & freshly ground black pepper
cilantro (optional garnish)
pumpkin seeds (optional garnish)
oil (pumpkin oil -optional garnish)

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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