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Ingredients3 h 30 m servings 230 cals
Original recipe yields 4 servings
- 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.
- Blend soup using an immersion blender, or in batches in a food processor, until smooth.
Per Serving: 230 calories; 1.5 g fat; 46.3 g carbohydrates; 9.1 g protein; 4 mg cholesterol; 387 mg sodium. Full nutrition
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