Appetizers / Soups / Salads

Cashew Chicken Stoup w/ Kale is for Dinner.

Cashew Chicken Stoup w/ Kale takes 20 minutes to prepare.

Cashew Chicken Stoup w/ Kale takes 60 minutes to cook.

Cashew Chicken Stoup w/ Kale makes 6 servings.

The ingredients for Cashew Chicken Stoup w/ Kale are:

2 TBS. coconut oil
3 medium scallions, chopped
1 TBS. fresh ginger, grated (1 tsp. dried ginger,ok)
3 cloves garlic, minced
1 jalapeno pepper, minced
1/4 tsp. cayenne pepper
1/4 tsp. dried chili peppers
~12-14 (calculated for 13 oz.)turkey breast,raw,cubed
4 cups/1 box chicken broth
2 cups water
1 cup fire-roasted red peppers, diced
1 large butternut squash (~12cups), cubed
1 bunch kale (~4 cups), chopped or torn
1/2 cup cashew butter

Here is how you make Cashew Chicken Stoup w/ Kale:

Heat oil in large pot on med-high.Add scallions, ginger, garlic, and jalapeno pepper.Turn heat to medium and add turkey cooking until starting to color.Add chicken broth and water, bring to a boil, then reduce heat to simmer.Add roasted red peppers, butternut squash, and kale. Stir occasionally until veggies are tender and turkey totally cooked.PLace cashew butter in small bowl and mix very well with a ladle of hot broth. Then, pour mixture back into the pot and mix.Serving Size: This makes 6 supper size servings, but can be used in smaller portions for lunch or appetizer just recalculate calories.Number of Servings: 6Recipe submitted by SparkPeople user LEBOOBOO.

The nutritional information for Cashew Chicken Stoup w/ Kale is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 367.1

• Total Fat: 10.8 g
• Cholesterol: 21.7 mg
• Sodium: 945.6 mg
• Total Carbs: 57.2 g
• Dietary Fiber: 14.7 g
• Protein: 18.9 g