Peel, deseed and dice the flesh of the butternut squash.
Dice the cheese, drain and rinse the cannellini beans.
Gently fry the onion, garlic and paprika with the oil in a large pan for 15 minutes until soft and golden.
Add the stock, parsley, cheese and simmer gently for 45 minutes until the squash is soft. Liquidise the soup, add the crème fraiche, season with salt and pepper. Add the drained beans and heat through thoroughly.