Roasted Butternut Squash Soup

Heat oven to 400·F. 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. Once baked, take out and start the next step.

Heat up 4 cups of stock in a large stock pot. Add the squash mixture. Stir in the stock. Once at a rolling boil, add your Lucky Iron Fish, then continue to boil for 10 more minutes.

Then, 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.