In large saucepan heat oil over medium heat; fry leeks, garlic, thyme, salt and pepper, stirring occasionally about 5 minutes or until leeks are softened.
Add broth, 3 cups of water and squash; bring to boil. Reduce heat and simmer, covered for 15 minutes or until squash is tender.
Add lima beans, red pepper and corn and simmer for a further 5 minutes.
Prep: 10 minutes
Cook: 25 minutes
Makes: 6 servings