Best Butternut Chicken And Banana Soup Recipes

Roasted Chicken and Butternut Soup image

Provided by Martha Stewart

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

Butternut Pumpkin Chicken Soup image

Provided by lemoncurd

Categories Chicken

Time 50m

Yield 1 medium pot, 12 serving(s)

Number Of Ingredients 14

1 medium butternut pumpkin
8 cups water
3 pieces chicken fillets, cubed
1 tablespoon butter or 1 tablespoon ghee
1 teaspoon garlic, minced
1 teaspoon salt
1 teaspoon cracked black pepper
1 teaspoon ground cumin
1/2 teaspoon all purpose seasoning (optional)
1/4 teaspoon minced green chili pepper (optional)
2 carrots (optional)
1/2 cup orzo pasta (optional)
1/2-1 cup whipping cream
1/4 cup coriander leaves, chopped (cilantro)

Steps:

Peel and cube butternut place in a medium pot with water.
Cook until butternut is soft.
Purée in blender.
Melt butter or ghee on medium heat add garlic and spices stir a minute or so until fragrant add chicken cubes and cook with the lid on till done, not forgetting to stir.
Add cooked chicken to pureed butternut.
Scrap and grate carrots add to puréed butternut.
Add uncooked pasta to puréed butternut.
Adjust salt,pepper and water depending on taste and consistency of soup required.
Allow to boil on medium heat until pasta is cooked stir from time to time to prevent pasta sticking.
Add cream and coriander before serving gently heat to infuse all flavours.
Serve hot.