Not-Too-Sweet Sweet Potato Soup Recipe

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.