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Roasted Butternut Squash Soup

  • 1 min read


  • 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


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