In a large pot heat your oil over medium heat. Add the leeks and sauté until tender - about 4 minutes. Add the garlic and cook until fragrant - 30 seconds. Next add in the bell peppers to the pot and cook for 7 minutes, until tender.
Add in the butternut squash, broth, corn , bay leaves, thyme, cayenne pepper, salt and pepper to taste. Cover and cook for 30 minutes or until squash is tender. TASTE and season accordingly.
To serve, remove bay leaves.
Notes
Add some cooked, chopped chicken breast to include more protein.I love my soups with a side of Grilled Cheese.