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. You can 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. 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 minutes.

5

Blend, season and serve. We love a good dose of black pepper and dash of extra virgin olive oil!