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Bone broth nutty squash soup

In the style of beautiful and talented sisters Hemsley and Hemsley, I have taken to boiling my bones. Now, I always used to boil up whole carcasses of chickens to make stock, but in the Brady household these days, every bone gets boiled. As we’d had chicken thighs twice during the past week, I’d saved the bones up and pressure cooked them for an hour (simply boil as long as possible, like 4-6 hours on low if you don’t have a pressure cooker).

It creates a lovely, nutritious base for soups. Squash is a real soup fave of mine. It makes velvety sweet soup that kids and grown ups love. I like to roast the squash with lots of onion and garlic, and get plenty of caramelised colour and flavour on there.

The peanut butter (feel free to use another nut butter if you like) adds a, well, nutty background, but also some protein.

For grown ups – or kids who will eat green leaves – feel free to pop some spinach leaves in the bottom of the bowls and then ladle hot soup on top. I like to add sriracha too. Because, these days, who isn’t getting through 6 bottles of sriracha a year??

Also – the spices are interchangeable – you all know I am addicted to the combo of cumin and paprika, but ground coriander would be nice. Or turmeric for even more of a healthy boost.

Serves: 3 adults (double up and freeze leftovers perhaps)
Prep time: 5 minutes
Cook time: 30 minutes
Total time: 35 minutes

Bones from chicken (any bones will do, not necessarily a full carcass)

1 butternut squash
1 onion
4 cloves garlic
Glug of olive oil (or melted coconut oil)
Salt and pepper
1-2 tablespoons of peanut butter


  1. Make your bone broth by boiling bones for 4-6 hours. Or 1 hour in a pressure cooker. Strain and set aside. You won’t use all of it, just enough to make the soup as thin/thick as you like. Freeze the rest or use in a risotto or another soup.
  2. Preheat oven to 180C. Peel and cut squash into chunks. Add a roughly chopped onion and whole, unpeeled garlic cloves to roasting tin along with squash. Add spices and oil. Toss well. Roast for about 30 mins, until nice and soft with colour.
  3. Add stock to squash mix, add nut butter, and whizz. Don’t add too much stock – you want it nice and thick.
  4. Serve with chilli sauce for grown ups and a lick more extra virgin olive oil for kids.


  1. April 25, 2016 / 5:08 pm

    Rachel Hi ! Great minds think alike…I have just bought the H abd H book it's so fabulous!! Have you tried the whole baked cauliflower and tgevkemon and garlic beans? Fab! Loving all your recipes… Well done you! I am currently sat looking like s**t abd smekkizg like an old dog nursing an eight weeks old puppy on my knee. Boo came last Saturday…. I had quite forgotten!!!!! I'm going to try your cheesy meatballs tonight and I'm off to buy a bone Xx

  2. June 8, 2016 / 9:39 am

    Hi Jennie your comments are always hilarious! Sorry my reply is so late by the way xx

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