| 9 | 85 | 117 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 1 h 10 min | 8 |
| 8 cup | Butternut squash (cubed) |
| 1 medium | Apple (cubed skin on) |
| 1 medium | White onion (cut in quarters) |
| 2 clove(s) | Garlic (pressed) |
| 2 tbsp | Olive Oil, Extra Virgin (more or less, I used The Olive Oil Co Rosemary Infused) |
| 1 box | Vegetable stock/broth (or 8 cups homemade) |
| pinch | Salt and pepper (or as desired) |
| 1/2 tsp | Garlic powder (or as desired) |
| 1 tsp | Rosemary, fresh (chopped, if no flavoured olive oil) |
Place all chopped vegetables on a cookie sheet lined with parchment paper. Drizzle with olive oil, salt, pepper and extra garlic powder if desired. Roast at 350 until soft. Transfer to blender with the stock. Blend until smooth. Freeze in desired manner or in 1 cup servings in Souper Cubes.
| Fruit | 0.1 |
| Vegetables | 2.0 |
