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1
Preheat oven to 400 F. Spray baking sheet with nonstick spray. Sprinkle cut halves of squash with salt and pepper. Arrange, cut side down, on prepared sheet. Roast squash until tender, about 1 1/2 hours. Turn squash cut side up and cool. Scoop squash out into medium bowl.
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2
Heat oil in heavy large pot over medium heat. Add 1 3/4 cups of chopped onions and saute' until pale golden, about 10 minutes. Mix in 1 cup chopped celery and 2 chopped garlic cloves. Add 1 cup broth. Cover and simmer 10 minutes, stirring occasionally. Add squash, 5 cups broth, and cumin. Cover and simmer 20 minutes to blend flavors.
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3
Working in batches, puree squash soup in blender intil smooth. When finished pureeing all batches, return all soup to pot. Thin squash soup to desired consistency with more vegetable broth. Add 1 cup black beans, 1 cup corn kernels, 1 cup chopped red bell peppers, 1/4 cup chopped fresh cilantro, 1 tablespoon chopped fresh thyme, and 1 teaspoon minced serrano chile. Cover soup and simmer 10 minutes
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4
Season soup to taste with salt and pepper. DO DHEAD: Can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and chill. Rewarm before serving.
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5
Ladle soup into bowls. Garnish each with dollop of yogurt or sour cream and sprig of cilantro.
