Name: Not-Too-Sweet Sweet Potato Soup
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Low-sodium chicken broth - 4 cups; Chickpeas, drained and rinsed - 1 (15 ounce) can; Sweet potatoes, or more to taste, cut into cubes - 1 pound; Butternut squash cubes, or more to taste - 6 ounces; Thinly sliced yellow onion - ¼ cup; Grated fresh ginger - 2 tablespoons; Garlic, minced - 2 cloves; Ground nutmeg - ½ teaspoon; Cayenne pepper, or more to taste - 1 pinch

Ingredients for - Not-Too-Sweet Sweet Potato Soup

1. Low-sodium chicken broth 4 cups

2. Chickpeas, drained and rinsed 1 (15 ounce) can

3. Sweet potatoes, or more to taste, cut into cubes 1 pound

4. Butternut squash cubes, or more to taste 6 ounces

5. Thinly sliced yellow onion ¼ cup

6. Grated fresh ginger 2 tablespoons

7. Garlic, minced 2 cloves

8. Ground nutmeg ½ teaspoon

9. Cayenne pepper, or more to taste 1 pinch

How to cook deliciously - Not-Too-Sweet Sweet Potato Soup

1 . Stage

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.

2 . Stage

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