Ingredients:

Olive oil
Salt
Black pepper
Cumin
Turmeric
Fresh coriander
Five cloves minced garlic
Cherry-sized piece of ginger, chopped fine
One large chopped onion
One can of sweet corn kernels
Two cups of acorn or butternut squash in chunks
Three cups of cooked or canned red kidney beans
Three cups of cooked or canned black beans
Water

Heat olive oil in a large pot. Stir in cumin, turmeric, garlic, ginger and onion. Fry until onion is translucent. Add chunks of squash and cooked beans. Fry briefly while stirring, then add enough water to create soup consistency. Add salt to taste and enough black pepper to make the flavour hot. Bring to a boil, cover and lower heat to simmer until the squash is well cooked. I like to grind the soup with a potato masher to make it smoother. When almost done simmering, add the sweet corn and chopped fresh coriander. Serve hot, with fresh bread.