Steps to Prepare Sweets From The 40S

Not-Too-Sweet Sweet Potato Soup

Its lemony lift and slight sweetness make it appealing for citrus lovers, too.

Recipe Summary Not-Too-Sweet Sweet Potato Soup

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!

Ingredients | Sweets From The 40S

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

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.

Info | Sweets From The 40S

prep: 10 mins cook: 3 hrs 20 mins total: 3 hrs 30 mins Servings: 4 Yield: 4 servings

TAG : Not-Too-Sweet Sweet Potato Soup

Soups, Stews and Chili Recipes, Soup Recipes, Vegetable Soup Recipes, Sweet Potato Soup Recipes,

Images of Sweets From The 40S

Sweets From The 40S / All unwrapped sweets in this selection box are weighed on trade approved scales straight from the jar in our sweet shop, in accordance with food safety regulations, please be facsimile advertising posters from the 40s?