Heat the canola oil in a large pot over medium heat and add the onion, leeks, celery, and chorizo. Saute for 10 minutes. Add the carrots, bay leaf, thyme, and chicken and saute for another 10 minutes. Add the white wine and reduce to ¼ cup, 3 to 5 minutes.
Stir in the salt, pepper, cumin, and turmeric. sautè for 3 minutes and pour in the water. Bring to a boil and add the butternut squash and potatoes. Lower the heat and simmer for 40 minutes.
I love the Palacios brand of “dried” chorizo, mild flavor, though you could use the hot version. It’s beautifully smoked, and available in many markets, or online.