Try adding a basil leaf or two to the squash as a garnish when serving, chives for the leek, and possibly some fresh thyme to the cauliflower. Or look for purple cauliflower or green Romesco.

Your butternut soup was beige? That's odd. Mine is typically the same color as sweet potato or carrot soup.

Butternut squash soup should be light orange, and cauliflower and courgette (if you leave the courgette skin on) and leek (if you include some of the green part) should both be pale green.

Oh ho the "should be" is a bit scary. So you think the problem is inexperience. that I will confess to.

Should i take the skin off the squash?

I've never had beige soup. I always peel skin from winter squash. What is your source of water?

What is your source of water?

From the faucet city water, how would that make a difference?

Should i take the skin off the squash?

Is this a joke?

https://toriavey.com/how-to/all-about-butternut-squash-how-to-peel-seed-slice-and-prepare/

I have recently made several batches of butternut squash soup, first from store squash and then from the garden. Both squash types were orange and of course produced orange soup. I would guess that ojo_sigo may have gotten some other type of winter squash by mistake. I assume that you either peeled the squash or scraped it out after some baking.

Re Cauliflower and courgette: I wouldn't have even been sure that 'courgette' was food; from GOOGLE I gather that it may be zucchini squash, but it may refer to any summer squash. While reading zucchini fritter and other zucchini recipes, I have noticed that some have suggested peeling them. My opinion is that the green part is the most valuable. When I began to run out of zucchini (that happens early in this area with all the horrid Squash Vine Borers), I have used large zucchini that I would normally compost by saving the green parts and composting the center areas. So, if you peeled zucchini I would assume beige would be even darker than I would expect.

Wow another couple a days here and i am going full Cordon Bleu.

I think what I need is a bit more patience and attention to portions or proportions

Why not post your recipes? Could be you are light on the vegetables and heavy on the cream of roux or whatever else is in the soup.
My butternut soup is deep orange. Cauliflower and summer squash? I can't even imagine...but unless you have removed all peel and have not added any chopped parsley or green onions, ti would be very "whit-ish".
And Leek soup is also "whitish"....you could add some bits of roasted red pepper, or some carrots...but then it wouldn't be leek soup...but leek and carrots or leek and roasted red peppers.

Courgettes are zukes.

Depends on what else is in your soup. Tumeric and paprika are two relatively bland spices you can use to punch up the color of something. If you use a variety of veggie accent like celery, greens, red onions, and carrots, you will get some variation of brown if you blend it all together. That's why if i make a blended soup, I add contrasting color ingredients after blending. I like spinach in my squash soup, but add chopped steamed spinach at the end before serving, for example.

Some great idea here.

I think I found my problem(s) though

1) my slapdash attitude towards recipes

2) following my mother by starting everything with browning onions !!

Learn to sweat the onions....no need to brown them....just low and slow in butter until they are soft and translucent.

Off to google sweating onions. I think I am going to come here rather than sweating my onions on Hot Topics.