Steps
- Heat 1 tablespoon of vegetable oil in a saucepan over medium-high heat. Stir in 1 teaspoon of paprika for 1 minute, then cook 1 finely chopped yellow onion for 5-8 minutes, until soft.
- Cut 2 cups of peeled butternut squash into ½in / 1cm cubes. Add to the pan with 2 cups of frozen corn kernels and 2 cups of vegetable broth.
- Stir in 4 cups of fresh shelled cranberry beans, 2 diced tomatoes, and 1 small bunch of sweet basil. Season with salt and pepper.
- Cover and simmer for about 20 minutes, until the beans and squash are tender. Remove the basil and adjust the seasoning.