1) Heat the oil in a large saucepan and add the onions and
garlic. Cook for five minutes, then add the squash, tomato, sweetcorn, chilli pepper, cumin and paprika. Cook, stirring, for 5 minutes.
2) Add half of the vegetable stock and simmer, covered, for 10 minutes.
3) Add the beans and
the rest of the stock and cook for 30 minutes, or
until the squash is soft. Serves 4.