Heat olive oil and butter in a large nonstick fry pan over medium heat until butter is just melted.
Add the butternut squash, carrots salt and pepper to the pan and cook on medium heat stirring occasionally for 10-15 minutes or until carrots and squash have become fork tender.
Stir into the pan the garlic and ginger. Cook an additional 2-3 minutes.
Turn heat down to low and stir in the cream cheese until melted.
Carefully transfer everything to a blender and add in the water.
Blend until everything is smooth, adding more water if desired.
Transfer the blended soup either back to the original pan or in a small pot. Turn heat on to low to keep warm while you make the croutons.
Preheat oven to 425 degrees
Toss the bread cubes in a bowl with the olive oil, salt, pepper, garlic powder and Parmesan cheese.
Place on a baking sheet and bake for 12-15 minutes or until golden brown and crisp.
Serve on top of the butternut squash carrot soup. Enjoy!