2Drain the beans and rinse. Put them in a kettle and cover with water by a inch. Bring to a boil and simmer for about 45 min. or until tender, but not mushy. Add more water if necessary.
3While the beans are cooking, cut the squash and scoop out the seeds. Bake the squash halves, cut side up, in a 375 degree oven for about 45 min. or until tender. Let cool.
4heat the oil in a stock pot. Add the onions and cook over medium heat, stirring often, until golden, about 10 min. Add the carrots, garlic and celery and cook for 5 to 10 min. Scoop the cooled cooked squash out of the shell. Add to the vegetable mixture and stir to combine, smoothing out any lumps. Add the stock and bring to a boil. Reduce the heat to a simmer and add the beans, tomatoes, corn, parsley and thyme. Simmer covered for 5 to 10 mins, stirring occasionally. Add salt and pepper to taste.