2 medium butternut squashes
1 litre vegetable stock
1 small onion, peeled and halved
1 bay leaf
freshly ground black pepper
2 sprigs of fresh rosemary
2 medium leeks, washed and cut into 1 inch pieces
2 cloves garlic, peeled and thinly sliced
2 small parsnips, peeled and cut into bite-size pieces
2 x 400g tin butterbeans, drained and rinsed
Peel and deseed the squash and chop into bite-size pieces. Put half the squash into a saucepan with the vegetable stock, onion, bay leaf, salt, pepper and 1 rosemary sprig. Bring to the boil and simmer for half an hour.
Remove the onion, bay leaf, and 1 sprig of rosemary. Puree the cooked squash and the remaining liquid until smooth. Heat the oil in a large casserole dish and cook the leeks and garlic for 5 minutes until the leeks are beginning to soften.
Add the remaining squash and the parsnips and continue to cook for 5 minutes. Add the remaining rosemary and season. Add the butterbeans and the pureed squash. Bring to the boil and simmer for 25-30 minutes or longer until the squash and parsnips are tender.