Roasted Garam Masala Butternut Squash and Carrot Soup

*This recipe was created for 12 servings. To adjust the serving quantity, enter a new yield (12 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.


Each, Butternut squash diced ¼”, carrot diced ¼” 3 cup
Vegetable stock 8 cups
Fresh cilantro, chopped to garnish
Spanish onions, diced ¼” 2 Tbsp 2 cup
Celery, diced ¼” 1 cup
Olive oil 2 tbsp
Fresh chopped garlic 1 tbsp
Club House Garam Masala 1 tbsp
Club House Turmeric, Ground 1/2 tsp
Club House Ginger, Ground 1/2 tsp
Club House Sea Salt, French Mediterranean 1/2 tsp


1. Pre – heat oven to 400F. 2. In a roasting pan combine olive oil, butternut squash, carrots, onions, garlic and celery. 3. Roast vegetables for 20 minutes, stirring occasionally. 4. Add Club House Garam Masala Seasoning, Club House Turmeric, Club House Ground Ginger 5. Roast vegetables and seasonings for another 5 minutes. 6. Transfer roasted vegetables to a stock pot, add vegetable stock, salt and simmer soup for 15 minutes 7. In a blender, purée half of the soup and combine. 8. Garnish with fresh cilantro.

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