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Spicy Butternut Soup

2 potatoes, peeled and cubed
1 butternut squash, peeled and cubed
1 carrot, peeled and sliced.
A little milk (optional)
1/8 to 1/4 tsp crushed red pepper, to your taste
Water to cover vegetables

Cook vegetables until tender, drain, then puree in food
processor with your crushed red pepper. Return to heat
and add a little milk so it is not too thick. I like it
thick but some people do not. The bite of the crushed
pepper just is the right touch. Enjoy.