• 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



  1. Roughly chop the onion, garlic, squash and pepper, then gently cook in a large pan in olive oil until sweated and slightly golden.
  2. Then add the nutmeg and cannellini beans. I’d also add some chilli flakes for heat, but this is optional.
  3. 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.
  4. Bring to the boil and then low simmer until the butternut squash is soft. This is usually around 25 mins.
  5. Blend, season and serve. I love a good dose of black pepper and dash of extra virgin olive oil!