Peel and chop the onion. Peel the garlic cloves and crush or finely chop. Pick the leaves from the rosemary sprigs and finely chop them. Halve the onion squash and scoop out and discard the seeds. Cut the squash into 2cm chunks (no need to peel as the skin is edible).

Pour 1 tbsp oil into a pan and bring to a medium heat. Slide in the onion, garlic and the rosemary. Sprinkle in a generous pinch of salt and pepper. Fry for 2 mins, stirring occasionally. Tumble in the squash and cook for a further 8 mins, turning from time to time.

Cover with 750ml boiling water. Crumble in the stock cube and stir well to dissolve. Bring to the boil, then reduce to a gentle simmer and cook for 10 mins.

Drain the cannellini beans and rinse well. Tip into the pan and continue to simmer for a further 10 mins, till the squash is tender.

Use a stick blender to whizz the soup a little, leaving it slightly chunky or whizz till smooth if preferred. (No stick blender? You can ladle the soup into a blender and blitz to your preferred consistency, or use a masher in the pan for a really chunky soup.) Ladle into bowls and serve.