- 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
- 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.
05/16/2018
recipepes.com
Not-Too-Sweet Sweet Potato Soup, recipe
PT15M
PT1H
5
455 calories
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