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Not-Too-Sweet Sweet Potato Soup
Not-Too-Sweet Sweet Potato Soup
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Prep Time:
10 minutes
Cook Time:
200 minutes
Total Time:
210 minutes
Satisfying sweet potato soup with butternut squash, enhanced with aromatic nutmeg - a flavorful delight.
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
  • 0.25 cup thinly sliced yellow onion
  • 2 tablespoons grated fresh ginger
  • 2 cloves garlic, minced
  • 0.5 teaspoon ground nutmeg
  • 1 pinch cayenne pepper, or more to taste
Instructions:
  • Combine chicken broth, chickpeas, sweet potatoes, butternut squash, onion, ginger, garlic, nutmeg, and cayenne pepper in a large pot. Bring to a boil and simmer for 20 minutes. Then, lower the heat to medium-low and cook for about 3 hours until the squash and potatoes are tender and the flavors have melded.
  • Puree soup until creamy using an immersion blender or in batches in a food processor.

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