Squash and Haricot bean soup

Saute onion (1), garlic and squash (600g) cut into ½ inch cubes in 4 tbsp of olive oil with sage (2 tbsp), paprika (½  tsp) and a pinch of cayenne.  Add 2 pints of vegetable stock and simmer for 15 min. Blend half the soup and recombine with the unblended. Add a tin of haricot beans and heat through.