Add all stock ingredients to a pot with 1.5 litres of water. Bring to the boil, then simmer for 45 minutes.

Strain and discard the vegetables. You should have around 1.2–1.3 litres of flavourful stock.

Place the soaked beans into a large pot and pour over the warm home‑made stock.

Simmer gently for 45–60 minutes, until the beans are tender but still holding their shape. Keep the beans and their cooking liquid in the pot — this becomes the body of the stew.

Warm the butter or oil in a frying pan over medium heat.

Add the finely chopped onion and sauté for 5–7 minutes until softened and lightly golden.

Add the sliced garlic and cook for 1 minute.

Stir in the sage and smoked paprika and let them toast for about 30 seconds.

Scrape the entire contents of the frying pan — aromatics and oil/butter — into the pot of beans and stock. Stir thoroughly to combine.

Add the butternut squash cubes to the pot.

If the liquid doesn’t cover everything, top up with a little hot water.

Simmer for 20–25 minutes until the squash is tender and the stew has thickened slightly.

Add salt, pepper and lemon juice to taste.

Stir in 1–2 teaspoons of vegetable bouillon powder as a flavour booster towards the end of cooking.

Optional enrichments: a splash of cream, chilli flakes, or greens such as spinach or kale.

Ladle into bowls. Excellent with crusty bread, yoghurt or crème fraîche, a drizzle of chilli oil, or fresh herbs.