Not-Too-Sweet Sweet Potato Soup

Name: Not-Too-Sweet Sweet Potato Soup
Total time: 210
Yield: 4
Ingredients: 4 cups low-sodium chicken broth; 1 (15 ounce) can chickpeas, drained and rinsed; 1 pound sweet potatoes, or more to taste, cut into cubes; 6 ounces butternut squash cubes, or more to taste; ¼ cup thinly sliced yellow onion; 2 tablespoons grated fresh ginger; 2 cloves garlic, minced; ½ teaspoon ground nutmeg; 1 pinch cayenne pepper, or more to taste

Recipe by Marni from allrecipes.com

Dinner 4 Hr. 30 Mins.

Ingredients

4 servings

•

4 cups low-sodium chicken broth
•

1 (15 ounce) can chickpeas, drained and rinsed
•

1 pound sweet potatoes, or more to taste, cut into cubes
•

6 ounces butternut squash cubes, or more to taste
•

¼ cup thinly sliced yellow onion

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2 tablespoons grated fresh ginger
•

2 cloves garlic, minced
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½ teaspoon ground nutmeg
•

1 pinch cayenne pepper, or more to taste

Instructions

Stir chicken broth, chickpeas, sweet potatoes, butternut squash, onion, ginger, garlic, nutmeg, and cayenne pepper together in a large pot. Bring to boil and cook over medium-high heat for 20 minutes. Reduce heat to medium low and cook until squash and potatoes are soft and soup flavors have blended, about 3 hours.
Blend soup using an immersion blender, or in batches in a food processor, until smooth.