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1
Drain and rinse soaked beans. Put them in a pot and cover with water by an inch. Bring to a boil and simmer for about 45 minutes or until tender but not mushy. Add more water if necessary.
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2
While beans are cooking, cut squash in half and scoop out seeds. Bake squash halves, cut side up, in a 375-degree oven for about 45 minutes or until tender.
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3
Heat oil in a large saucepan. Add onions and a pinch of salt and saute over medium heat, stirring often until golden, about 10 minutes.
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4
Add carrot, garlic and celery and saute for 5-10 minutes.
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5
Scoop cooked squash out of shell. Add to onion mixture and mix well, smoothing out any large lumps.
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6
Add stock and bring to a boil.
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7
Turn down heat and add beans, corn and thyme. Simmer, covered, for 5 minutes, stirring occasionally.
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8
Salt and pepper to taste.
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9
Serve hot with crusty bread.
