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.