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In a soup pot over medium heat, warm the olive oil and cook the onions, bell pepper, and garlic for about 5 minutes, stirring often to prevent burning. Cook until softened.
Add the salt, bay leaves, thyme, paprika, chili flakes, and cook for another 3 minutes, continuing to stir.
Add the sherry, butternut squash, tomatoes, and water, bringing to a boil, then simmer for 5 minutes.
Add the green beans and butter beans and simmer until the butternut squash is tender but firm, around 10-15 minutes.
Remove the bay leaves and season with salt and pepper to taste.
Serves 4.