Sauté 2 sliced leeks in 1tbsp of olive oil until softened.
Add 1 small peeled and cubed squash, 3 cloves sliced garlic, a pinch of dried chilli flakes, a few sprigs of rosemary and a bay leaf. Pour in enough stock to cover. Bring to the boil, cover and simmer slowly until the vegetables are just tender.
Stir through a 440g tin of drained, rinsed butter beans and heat through for 5 minutes. Top with fried chorizo (optional), chopped parsley and serve with crusty bread.
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