Heat the oil in a saucepan, add the onion and fry gently for 5 minutes. Stir in the garlic and smoked paprika and cook briefly, then add the squash, carrots, tomatoes and drained beans.
Pour on the stock, season with salt and pepper and bring to the boil, stirring. Cover and simmer for 25 minutes until the vegetables are tender.
Stir the crème fraîche into the soup, then add the kale, pressing it just beneath the surface of the stock. Cover and cook for 5 minutes until the kale has just wilted. Ladle into bowls and serve with warm garlic bread.