Not-Too-Sweet Sweet Potato Soup

1. 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. 2

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

* Per serving · 4 servings · Values may vary.

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