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!

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

Steps

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.