1 tbsp olive oil
1 onion, chopped
2 tsp ground coriander
Pinch of cinnamon
2 carrots, peeled and sliced
2 parsnips, peeled and sliced
2 sweet potatoes, peeled and cubed
250g butternut squash, peeled and cubed
1.1lt hot vegetable stock
Salt and pepper
400g can butterbeans, drained
1. Heat the oil in a pan and fry the onion for a few minutes to soften. Add the coriander and cinnamon and cook for 30 seconds.
2. Add the carrots, parsnips, sweet potatoes and squash, pour in the stock, season and simmer for 20 minutes until the vegetables have softened.
3. Add the butter beans, warm through and serve. If you prefer a smooth texture, use a stick blender.