Heat the olive oil in a large pan and saute with flour and onions.

Lower the heat. Add butternut squash, potato, salt, and pepper.

Add hot water. Water should cover the vegetables. Bring to boil.

Reduce to a simmer. Add milk and butter.

Half cover and simmer for about 30 minutes or until the vegetables have softened. Use a blender to puree the soup.

Garnish with red pepper and croutons.

Bon Appetit!