Not-Too-Sweet Sweet Potato Soup

This savory sweet potato soup with butternut squash and seasoned with nutmeg is simply delicious.

• Preparation Time: 10 mins
• Cooking Time: 3 hr 20 mins
• Total Time: 3 hr 30 mins
• Calories: 230 Calories

Ingredients

• 2 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 2 tablespoons grated fresh ginger
• 1 pinch cayenne pepper, or more to taste
• 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
• 0.5 teaspoon ground nutmeg
• 0.25 cup thinly sliced yellow onion

Recipe Instructions

Step 1

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.

Step 2

Blend soup using an immersion blender, or in batches in a food processor, until smooth.