not-too-sweet sweet potato soup

Ingredients

• Servings: 4
• 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
• 1/4 cup thinly sliced yellow onion
• 2 tablespoons grated fresh ginger
• 2 cloves garlic, minced
• 1/2 teaspoon ground nutmeg
• 1 pinch cayenne pepper, or more to taste

Recipe

Preparation Time: 10 mins Cook Time: 3 hrs 20 mins

Ready Time: 3 hrs 30 mins


• 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.