Not-Too-Sweet Sweet Potato Soup

Name: Not-Too-Sweet Sweet Potato Soup
Prep time: 3 h 30 min
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 4
Cuisine: Global
Ingredients: 170 grams butternut squash cubes, or more to taste; 425 grams chickpeas, drained and rinsed; 1 pinch cayenne pepper, or more to taste; 2 Tbsps grated fresh ginger; 2 cloves garlic, minced; 1 teaspoons ground nutmeg; 946 milliliters low-sodium chicken broth; 454 grams sweet potatoes, or more to taste, cut into cubes; 59 milliliters thinly sliced yellow onion

Not-Too-Sweet Sweet Potato Soup might be a good recipe to expand your main course recipe box. This recipe covers 20% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 258 calories, 12g of protein, and 4g of fat each. It will be a hit at your Autumn event. If you have chicken broth, chickpeas, onion, and a few other ingredients on hand, you can make it.

Instructions

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.

Ingredients you will need

Squash