Squash and Pepper Soup

This is an attempt to recreate a dish I thoroughly enjoy at a local restaurant. The chef was cagey about what was in it, but I think I'm closing in on it. May carmelize the onions next time, to see if that adds the finishing touch.

1 butternut squash
3 cups chicken broth
3/4 cup rice millk
1/2 stick margarine
1 onion, chopped fine
1 clove garlic, minced
3 bell peppers, chopped
1 tbsp honey
1/2 cup instant potato flakes

Stab squash a few times, then microwave on high for 5 minutes.

When cool, peel and seed, then chop into 2" by 2" chunks. Throw this and all remaining ingredients into crock pot, and cook on low for about 8 hours. Just before serving, blend or mash to a smooth consistency