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Carrot Juice Plus Butternut Squash Soup

Making rich and creamy stews and soups is one of the best parts of fall. What’s even better is when you can add in Purium superfoods. This soup is a family favorite and is always a side dish during the holidays. Enjoy!
Course Main Course, Side Dish, Soup
Cuisine American
Keyword Carrot Juice Plus, Purium Tropic Oil
Prep Time 25 minutes
Cook Time 45 minutes


  • 1 Organic butternut Squash
  • 2 Organic carrots
  • 2 Organic celery stalk
  • 1 Organic leek
  • ½ Organic brown onion
  • 2 Organic cloves of garlic
  • 1 carton Organic vegetable stock
  • 2 scoops Carrot Juice Plus
  • ½ cup Organic nut milk of your choice
  • 2 tbsp Tropic Oil
  • Pink Himalayan salt to taste
  • Organic black Pepper to taste
  • ¼ cup chopped organic flat leaf parsley


  • Slice the butternut squash in half and remove seeds. Place parchment paper on a sheet pan. Rub the butternut squash with the tropic oil (make sure to reserve some for the soup), sprinkle with salt and pepper. Bake at 350° for 35 minutes or until you can stick a knife straight through it.
  • Prepare leek by cutting off the darker green part and discard. Slice the rest in thin circle cuts. Place in a bowl and rinse thoroughly. Let it soak until rinse again. Make sure all the dirt is rinsed off entirely. Remove from water and pat dry with paper towels.
  • In a soup pot add rest of the tropic oil and heat. Add in chopped onion and sauté until translucent, around 2-3 minutes. Add in chopped garlic. Add in leeks, carrots, and celery and sauté. Add salt and pepper to taste.
  • Once the butternut squash is cooked and cooled down, scoop out the flesh and add to the soup pot.
  • In a shaker bottle mix the nut milk with 2 scoops of carrot juice plus. Add liquid to pot and stir. Add salt and pepper to taste.
  • Using an immersion blender blend all ingredients until smooth. Serve with parsley sprinkled on top.