Cut onion in half with the skin on and char in a frying pan without oil.
Wash remaining vegetables and chop coarsely. Rinse chicken in cold water.
Place all ingredients in a large saucepan and bring to the boil. Reduce heat and simmer gently for approx. 3 hours. Skim occasionally using a ladle.
After cooking, pass the broth through a cloth or fine sieve and season well.
Leave chicken to cool, remove skin and pull apart into small pieces. Put to one side.
Purée
Peel potatoes and squash (remove seeds) and dice roughly. Coarsely chop the peanuts.
Boil the potatoes, squash, apple, onion, garlic and cilantro in milk and water until soft. Add extra liquid as required, then quickly purée. Stir in the hummus and peanuts. Season with spices. Stir in the cream and knob of butter.
Wash remaining vegetables thoroughly.
Slice celery finely and cut carrots into thin strips. Sweat the vegetables in a little hot oil, season with salt and pepper.
Spoon the purée into the middle of a soup dish. Place vegetables and pulled chicken on top and pour over the steaming hot broth.