Not-Too-Sweet Sweet Potato Soup
This soup is easy, healthy, and turned out delicious. This would be very good served with a side salad or some chips and dip. It can be served as the main course or as an appetizer in little shot glasses. The whole family will enjoy!
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Ingredients
Directions
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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.
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Blend soup using an immersion blender, or in batches in a food processor, until smooth.
Nutrition Facts
Per Serving:
229.66 calories; 9.15 g protein; 46.32 g carbohydrates; 1.48 g fat; 4.03 mg cholesterol; 387.16 mg sodium.Full Nutrition
