Preheat oven to 350°F. Slice squash in half and remove seeds, then roast
for 40 minutes. Allow squash to cool, then remove the flesh and save the
liquid in the squash for later. Blend squash in food processor or blender
In a large pot, sauté onions in olive oil over medium heat until brown. Add
thyme, garlic, and black pepper, and stir until the garlic turns brown.
Slowly add vegetable stock, then wine, bay leaf, and squash. Allow mixture
to simmer for a few minutes before adding beans, corn, and green onions.
Simmer for about 20 minutes.