Roasted Butternut Squash Soup
Ingredients:
- 1 butternut squash
- 1 onion, diced
- 1 red pepper, chopped
- 2 cloves of garlic, minced
- salt and pepper to taste
- 1 tsp of thyme
- 4 cups of chicken stock
- garnish of goat cheese
Instructions:
Turn on oven to 400F. Lightly oil a baking sheet. Put the squash, onion and pepper on a baking sheet, and add olive oil and garlic. Gently toss the tray. Bake for 25-30 minutes. Heat up a large stock pot. Add the squash mixture. Stir in the stock. Bring to a boil and add your Lucky Iron Fish for 10 minutes. Remove your Fish and clean and dry thoroughly. Reduce the heat on the soup and puree. Serve with a bit of goat cheese to garnish.
Prep time: 10 minutes
Cook time: 45 minutes
Total time: 55 minutes