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Not-Too-Sweet Sweet Potato Soup

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Not-Too-Sweet Sweet Potato Soup

Directions

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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
  • ¼ cup thinly sliced yellow onion
  • 2 tablespoons grated fresh ginger
  • 2 cloves garlic
  • minced
  • ½ teaspoon ground nutmeg
  • 1 pinch cayenne pepper
  • or more to taste
  • Methods :

  • 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.
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