The goodness of homemade soup is a perfect starter. This remarkably easy butternut squash soup is so savory and loaded with nutrients with the help of JuJu Royal Extra Virgin Olive Oil is perfect for the fall and winter months.


  • 1 butternut squash
  • 2 leek bulbs
  • 3 cups baby carrots
  • 1 garlic clove, minced
  • 4 tbsp JuJu Royal Garlic Extra Virgin Olive Oil
  • salt and pepper to taste
  • 2 1/2 cup vegetable broth
  • 1 can (12oz) evaporated fat-free milk
  • 2 tsp ginger juice
  • salt and pink peppercorn to taste
  • sour cream reduced-fat


Preheat oven 450 F

Cut squash into 1-inch pieces and leeks in half and into 2-inch pieces.

In a mixing bowl, combine squash, leeks, carrots, garlic and oil. Toss to coat.

Add salt and pepper to taste.

Arrange vegetable mix in single layer onto a baking sheet.

Bake 45-60 minutes until vegetables are tender and golden brown.

In a food processor add half of the vegetable mix and half broth. Blend until smooth. Repeat with the remaining vegetables and broth.

Pour puree into a medium cooking pot and add evaporated milk.

Over medium heat cook 6-10 minutes, stirring occasionally.

Just before serving stir in ginger juice, season with salt and pink peppercorn and swirl in dollop of sour cream.