I got a soup recipe off the internet, but it wasn't quite right. I made a couple of changes, and am reposting the altered recipe here. It's very tasty.
1 - large onion, chopped
1 to 3 chipotles in adobo sauce, seeded and finely chopped
3 to 3-1/2 lb butternut squash, cleaned, peeled, and cut into 1/2" cubes
1 - yellow crookneck or straightneck squash, cut into quarters lengthwise and cut into 1/2" chunks
1 - zucchini, cut similarly
2 - 14 oz cans northern beans, rinsed
1 - 14 oz can diced tomatoes
2 cups frozen corn
3-4 tsp Better Than Bullion Vegetable Base
3 Tblsp cilantro, chopped
1 to 2 tsp cumin
1 to 2 tsp oregano
juice of 1/2 lime
In a very large pot, add a few teaspoons of olive oil, and soften the onion over medium heat. Add the chipotles and squash, and stir to mix. Add the beans and tomatoes, then nearly fill the pot with water. Add the corn, cumin, oregano, and cilantro, and turn heat to high. Bring just to boiling, then turn down heat to simmer. Add bullion a teaspoon at a time, mixing and tasting after each. Simmer 20-30 minutes, until edges of butternut squash start to erode a bit (this will thicken the soup a little as well). Squeeze in lime juice and stir.
Serve hot in bowls, topped (if desired) with shredded Monterey Jack and tortilla chips, or cilantro and a wedge of lime.