Instructions:
Cut squash in half lengthwise. Remove the seeds, fiber and peel. Cut in 1/2 inch pieces and set aside.
Heat olive oil in large cooking pot over medium-low heat.
Cook leeks and garlic until softened (3-5 minutes).
Add ginger, squash and parsnips. Cook over medium heat for 3-5 minutes.
Add salt and pepper and stock. Cover and bring to boil.
Put Lucky Iron Fish in the soup and boil for 10 minutes.
Remove and wash/dry immediately.
Reduce the soup and simmer until the squash and parsnip are tender (about 10 minutes). Puree and add more salt and pepper to taste.
