In 5-quart Dutch oven, heat olive oil over medium-high heat. Cook onion in oil 2 to 3 minutes, stirring frequently, until translucent. Stir in garlic; cook 1 minute. Stir in squash; cook 2 to 3 minutes to coat with oil. Stir in broth, thyme, bay leaves, salt and pepper. Heat to boiling. Cover and simmer 10 to 15 minutes or until toothpick inserted in squash comes out easily. Remove bay leaves. Let stand 15 minutes to cool.