not-too-sweet-sweet-potato-soup

Not-Too-Sweet Sweet Potato Soup

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  • Prep

    10 m
  • Cook

    3 h 20 m
  • Ready In

    3 h 30 m
Marni
Recipe by  Marni

“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!”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  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.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 230 cal
  • 11%
  • Fat
  • 1.5 g
  • 2%
  • Carbs
  • 46.3 g
  • 15%
  • Protein
  • 9.1 g
  • 18%
  • Cholesterol
  • 4 mg
  • 1%
  • Sodium
  • 387 mg
  • 15%

Based on a 2,000 calorie diet

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Ham and Sweet Potato Soup

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Curried Sweet Potato and Carrot Soup