For 4 Person(s)
In a large soup pan, sauté onion in oil over medium heat until they begin to look translucent.
Add garlic and sauté for 1 additional minute.
Stir in tomatoes and seasonings and continue cooking for another 5 to 10 minutes, stirring often.
Meanwhile, peel squash. Remove seeds and cut into 1-inch cubes (approximately).
Stir in cubed squash, water (or stock or broth), and beans. Bring to boil, then reduce heat, and simmer, uncovered, for 30 minutes or until squash is very soft and has begun to fall apart.
Add corn and salt to taste. Cook until heated through.