Name: Not-Too-Sweet Sweet Potato Soup recipe
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

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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

Nutrition Info

229.7 calories carbohydrate: 46.3 g cholesterol: 4 mg fat: 1.5 g fiber: 7.6 g protein: 9.1 g saturatedFat: 0.6 g servingSize: - sodium: 387.2 mg sugar: 7 g transFat: : - unsaturatedFat: : -

Directions

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.

Recipe Yield

4 servings

Recipe Note

This soup is easy, healthy, and turned out delicious. This would be very good served with a side salad or some chips and dip. It can be served as the main course or as an appetizer in little shot glasses. The whole family will enjoy!

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