three-sisters-soup

4 lbs. winter squash 4 quarts vegetable stock (or water) 2 small diced yellow onions 1/4 cup olive oil 1/4 cup chopped garlic 2 tsps. dried thyme 1 tsp. ground black pepper 1 lb. fresh or frozen corn kernels 4 cans cannellini beans 1 bunch sliced green onions 1/2 cup white wine 1 large bay leaf