2 medium carrots, cubed
2 celery, diced
2 medium parsnips, diced
1 onion, chopped finely
2 cloves garlic, chopped finely
1 small butternut squash, peeled, deseeded and diced
6 rashers smoked streaky bacon
25g butter
1 can butter beans
1 can cannellini beans
1 can flagelot beans ( or just 3 cans of the same)
1 litre chicken stock, made with 2 cubes
Parsley for garnish

Fry the bacon in a dry hot saucepan until crispy. Remove from pan and set aside. Add the carrots, celery, parsnips, onion and garlic to the pan and cook on a low heat for 10 minutes. Add stock and simmer until vegetables are soft.
Meanwhile toss the squash in a little oil, season and place on a tray. Bake at 200oc for about 25 minutes or until soft. Set aside.
Set aside half the soup and add one tin of drained beans to the remainder. Blend the soup with the beans and check seasoning.
Return to pan and add the unblended soup, 2 other cans of beans, cooked squash and chopped cooked bacon.
Check seasoning and pour into hot bowls and garnish with chopped parsley.