Step 1

Peel and cube the butternut squash and sweet potatoes.

Step 2

Roughly chop the onion, heat up the oil in a pan and fry them for 2-3 minutes.

Step 3

Add the butternut squash and sweet potatoes, cover with vegetable stock and leave to cook until they are tender.

Step 4

Add the cooked beans and spinach, followed by the tomato purée.

Step 5

Give it a good stir, season with salt and pepper to taste, and garnish with freshly chopped parsley.