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!

Alternatives to this recipe

Not-Too-Sweet Sweet Potato Soup