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 vegetable 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. Serve hot.
Notes
1. If you don't have cranberry beans, you can get them here. (It's worth it!!). Or you can use red beans, or pinto beans.2. If you like a more tomato-y soup, increase diced tomatoes to 1 1/2 cups.