Ingredients
- 1 red onion
- 3 garlic cloves
- ½ butternut squash
- 1 sweet red pepper
- Olive oil
- 1 tsp ground nutmeg
- 1 tin of cannellini beans
- 1-2 x 500ml cartons Freja Chicken Bone Broth
Method
- Roughly chop the onion, garlic, squash and pepper, then gently cook in a large pan in olive oil until sweated and slightly golden.
- Then add the nutmeg and cannellini beans. I’d also add some chilli flakes for heat, but this is optional.
- Cook on a low heat for a further 5 minutes and then add your Freja Chicken Bone Broth. I use one carton for a thicker soup and 2 cartons for a lighter soup.
- Bring to the boil and then low simmer until the butternut squash is soft. This is usually around 25 mins.
- Blend, season and serve. I love a good dose of black pepper and dash of extra virgin olive oil!
