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Spiced Butternut Squash Soup




Spiced Butternut Squash Soup

Butternut Squash is one of those vegetables that is simply not used enough, and in Egypt especially, we mostly use it to make desserts. But this vegetable is hearty, filling and an excellent source of vitamins A and C (which boost immunity – very important in winter). More importantly, the orange color of butternut squash means it’s full of carotenoids which have been shown to help protect against heart disease and cancer.



    • 1 large butternut squash, peeled, seeded and roughly chopped
    • 4 large carrots, peeled and roughly chopped
    • 1 to 2 tablespoons of coconut oil
    • 1 teaspoon cumin
    • 1 teaspoon cinnamon
    • ½ teaspoon nutmeg
    • 4 cups homemade vegetable broth (see recipe below)
    • 1 can coconut milk
    • 1 bunch parsley, chopped


ROAST THE VEGETABLES. Heat your oven to 350°F/180°C. Take your chopped butternut squash and carrots and massage with coconut oil, cumin, cinnamon and nutmeg. Bake for 20 to 25 minutes until tender. Remove from the oven and allow to cool.

ASSEMBLE THE SOUP. Add the vegetable broth and coconut milk to a large pot. Mix together thoroughly. Add the cooled, roasted vegetables to a high-speed blender in batches with just enough broth/coconut milk mixture to cover. Blend until smooth. Add it back to the soup pot and set it on medium heat for 3 to 5 minutes. Serve topped with chopped parsley.


    • 1 large onion, cut into large chunks
    • 2 sticks celery, cut loosely
    • 1 large carrot, cut into large chunks
    • 1 bay leaf
    • 8 garlic cloves
    • 2 liters water
    • Fresh parsley, chopped loosely
    • Fresh Thyme, chopped loosely
    • Fresh Rosemary, chopped loosely
    • Sea salt


Place all ingredients together in a large pot on medium high heat. Once the water boils, bring down the heat to a simmer. Cover and leave to simmer up to 2 hours.

Once complete, strain out the vegetables and leave the broth to cool. May be stored in airtight containers in the refrigerator up to one week and in the freezer up to one month. Recipe may be doubled, tripled or quadrupled depending on needs.



For more recipes for Sohour, Iftar and desserts as well as hydration and SOS tips..make sure you download your FREE Ramadan Guide here:

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Dana Dinnawi

Dana Dinnawi is an Integrative Nutrition health coach specializing in empowering women to improve their health and family life. She received her training from the Institute for Integrative Nutrition, where she studied more than one hundred dietary theories and a variety of practical lifestyle coaching methods. She can be reached through her website and Facebook page.

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