Not-Too-Sweet Sweet Potato Soup

• 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
• 1/4 cup thinly sliced yellow onion
• 2 tablespoons grated fresh ginger
• 2 cloves garlic, minced
• 1/2 teaspoon ground nutmeg
• 1 pinch cayenne pepper, or more to taste

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.

lowsodium, chickpeas, sweet potatoes, onion, ginger, garlic, ground nutmeg, cayenne pepper

Taken from www.allrecipes.com/recipe/234840/not-too-sweet-sweet-potato-soup/ (may not work)