This soup was wonderful and simple to make. This might go well with some chips and dip or a side salad. It can be served in tiny shot glasses as an appetizer or the main course. The entire family will have fun!
| Prep Time: | 10 mins |
| Cook Time: | 3 hrs 20 mins |
| Total Time: | 3 hrs 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
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
Instructions
- 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.
Nutrition Facts
| Calories | 230 kcal |
| Carbohydrate | 46 g |
| Cholesterol | 4 mg |
| Dietary Fiber | 8 g |
| Protein | 9 g |
| Saturated Fat | 1 g |
| Sodium | 387 mg |
| Sugars | 7 g |
| Fat | 2 g |
| Unsaturated Fat | 0 g |
Reviews
Super easy, delicious soup! The only thing I added was a little salt. Absolutely loved it!