Not-Too-Sweet Sweet Potato Soup

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!"
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3 h 30 m servings 230 cals
Serving size has been adjusted!
Original recipe yields 4 servings


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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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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Super easy, delicious soup! The only thing I added was a little salt. Absolutely loved it!

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