Prep Time:
10 mins
Cook Time:
3 hrs 20 mins
Total Time:
3 hrs 30 mins
Servings:
4
Yield:
4 servings
Ingredients
Directions
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 (per serving)
| 230 | Calories |
| 2g | Fat |
| 46g | Carbs |
| 9g | Protein |
