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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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3 h 30 m servings 230 cals
Original recipe yields 4 servings

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

Nutrition Facts

Per Serving: 230 calories; 1.5 g fat; 46.3 g carbohydrates; 9.1 g protein; 4 mg cholesterol; 387 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Super easy, delicious soup! The only thing I added was a little salt. Absolutely loved it!