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Brush a non-stick frying pan with olive oil. Add chopped peppers and roast in pan on medium heat for 4-5 minutes or until soft and roasted.
Sauté garlic and chillies. Heat oil in a large heavy bottomed pan on medium high heat, add garlic and chillies and sauté for 1 minute, until slightly golden. Add chopped leeks and cook for another 2 minutes.
Add chopped onions, celery and carrots and fresh turmeric (if using, see recipe notes) cook for 2 minutes, stirring intermittently.
Stir in the chopped bell peppers (unroasted) and zucchini (if using) and cook for another 1-2 minutes. Season with salt and black pepper.
Add butternut squash, sweet potatoes and water. Cover and cook for 15-20 minutes or until soft. Stir intermittently (every 5 minutes) to evenly cook vegetables.
Add roasted peppers and cook for another 2 minutes. Remove from heat and allow to cool for 10-15 minutes.
Blend until smooth and serve in bowls. Transfer into a blender and blend until smooth (see recipe notes about turmeric). Serve fresh soup in bowls and enjoy! Optional - garnish with spinach puree/lemon juice or a drizzle of olive oil, vegan yogurt or vegan sour cream and some fresh herbs!