25+ Delicious February Solstice Soup Recipes to Savor this Winter

As winter winds down and we approach the February solstice, it’s the perfect time to warm up with hearty, flavorful soups that are both comforting and nourishing.

The solstice marks a transition in the seasons, offering an opportunity to embrace the cozy meals that help us feel grounded and satisfied during the chill of winter.

Whether you’re looking for a rich, creamy option or a lighter, vegetable-packed soup, the February solstice is a great time to enjoy a bowl of warmth.

In this blog post, we’ve gathered 25+ delicious soup recipes that celebrate the flavors of winter.

From indulgent creamy soups to brothy, vegetable-filled options, these recipes are perfect for cozying up as we await the arrival of spring.

25+ Delicious February Solstice Soup Recipes to Savor this Winter

The February solstice is a time for reflection, renewal, and, of course, indulgence in cozy comfort foods.

These 25+ February solstice soup recipes provide a diverse range of flavors and textures, making it easy to find something that suits your taste.

Whether you’re craving something rich and creamy or light and fresh, these soups offer the perfect way to warm up on cold, dark evenings.

So, gather your ingredients, prepare a steaming bowl of one of these soul-satisfying soups, and let them bring warmth and joy to your February celebrations.

Embrace the season with these flavorful, comforting recipes, and make the most of the solstice with a delicious homemade soup.

Hearty Winter Vegetable Soup

This vegetable-packed soup is a cozy and nutritious dish perfect for the February solstice. With a blend of root vegetables, greens, and hearty beans, it brings warmth and comfort to your table. It’s easy to make, healthy, and filling, making it ideal for a cold winter day.

Ingredients:

• 2 tbsp olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 parsnips, diced
• 2 medium potatoes, peeled and cubed
• 1 cup green beans, chopped
• 1 zucchini, diced
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) white beans, drained and rinsed
• 4 cups vegetable broth
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste
• 2 cups kale, chopped
• Fresh parsley for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until soft and translucent, about 3-5 minutes.
2. Add the carrots, parsnips, potatoes, green beans, and zucchini. Stir for about 5 minutes.
3. Pour in the diced tomatoes, white beans, and vegetable broth. Stir to combine.
4. Add thyme, rosemary, salt, and pepper. Bring the mixture to a boil, then reduce heat and simmer for 30 minutes, or until the vegetables are tender.
5. Stir in the kale and cook for another 5-7 minutes until wilted.
6. Adjust seasoning with salt and pepper to taste. Serve hot, garnished with fresh parsley.

This Hearty Winter Vegetable Soup is a wonderful celebration of seasonal ingredients that offer both comfort and nutrition. It’s the kind of dish that brings people together around the table, providing a nourishing meal to share with family or friends. The blend of earthy vegetables, beans, and greens is perfect for the colder days of the February solstice. This soup can be made in large batches, so feel free to make extra and store it for future cozy nights in.

Spiced Butternut Squash and Apple Soup

A delightful combination of sweet butternut squash and crisp apples, this soup is infused with warming spices like cinnamon and nutmeg, making it the perfect dish for the February solstice. The silky smooth texture and slightly sweet flavor make this soup a wintertime favorite for all ages.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 medium butternut squash, peeled and cubed
• 2 apples, peeled, cored, and chopped
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 4 cups vegetable broth
• Salt and pepper to taste
• 1/2 cup coconut milk (optional for creaminess)
• Fresh thyme for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic and sauté for 3-5 minutes until soft and fragrant.
2. Add the cubed butternut squash, chopped apples, cinnamon, nutmeg, and ginger. Stir to coat everything in the spices.
3. Pour in the vegetable broth, bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the squash and apples are soft.
4. Use an immersion blender to purée the soup directly in the pot until smooth and creamy. Alternatively, transfer the soup in batches to a blender.
5. Stir in the coconut milk for extra creaminess, if desired. Season with salt and pepper.
6. Ladle the soup into bowls and garnish with fresh thyme. Serve hot.

Spiced Butternut Squash and Apple Soup is a soul-warming dish that celebrates the flavors of winter, making it an ideal choice for the February solstice. The sweetness of the squash and apples combined with the comforting spices creates a perfect balance, while the smooth texture offers a velvety finish. This soup is not only warming but also full of nutrients, offering a great way to enjoy seasonal produce. It can easily be made vegan or dairy-free and is a great make-ahead option for busy days when you need a nutritious, hearty meal.

Smoky Lentil and Tomato Soup

This hearty and smoky lentil soup is the ultimate comfort food for the February solstice. The earthy lentils are paired with tomatoes, smoky paprika, and a touch of cumin, creating a bold and satisfying dish. It’s rich in protein and fiber, making it both filling and nutritious for the colder months.

Ingredients:

• 1 tbsp olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 1 cup dried red lentils, rinsed
• 1 can (15 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp ground turmeric
• Salt and pepper to taste
• 2 cups spinach or kale (optional)
• Lemon wedges for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
2. Add the carrots and cook for an additional 5 minutes.
3. Stir in the lentils, diced tomatoes, vegetable broth, smoked paprika, cumin, turmeric, salt, and pepper. Bring to a boil.
4. Reduce the heat and let the soup simmer for 30-40 minutes, or until the lentils are tender and the soup has thickened.
5. If using, stir in the spinach or kale and cook for another 5 minutes until wilted.
6. Taste and adjust seasoning if needed. Serve the soup hot with a squeeze of lemon for added brightness.

Smoky Lentil and Tomato Soup is a warming, nutritious dish that’s perfect for the February solstice. The smoky flavor from the paprika combined with the hearty lentils creates a deeply satisfying soup that will keep you full and cozy. This soup is an excellent source of plant-based protein and fiber, making it a perfect vegetarian or vegan option for any meal. It’s simple to prepare, yet bold in flavor, offering comfort with every spoonful. Plus, the added lemon at the end provides a burst of freshness that brightens the rich flavors of the soup.

Creamy Potato and Leek Soup

A classic comfort food, this Creamy Potato and Leek Soup is rich, velvety, and absolutely delicious. It combines the mild sweetness of leeks with the creaminess of potatoes, making it the perfect dish to cozy up with during the February solstice. It’s easy to make and can be served as a starter or a main dish for a hearty meal.

Ingredients:

• 2 tbsp butter
• 2 leeks, cleaned and sliced
• 2 cloves garlic, minced
• 4 medium potatoes, peeled and diced
• 4 cups vegetable broth
• 1 cup heavy cream
• Salt and pepper to taste
• Fresh chives for garnish

Instructions:

1. In a large pot, melt the butter over medium heat. Add the leeks and garlic and sauté for 5 minutes, until soft and fragrant.
2. Add the diced potatoes and vegetable broth, and bring to a boil. Once boiling, reduce heat and let it simmer for 20-25 minutes, or until the potatoes are tender.
3. Use an immersion blender to blend the soup until smooth and creamy. Alternatively, transfer the soup in batches to a blender.
4. Stir in the heavy cream and season with salt and pepper to taste.
5. Ladle the soup into bowls and garnish with fresh chives. Serve warm.

Creamy Potato and Leek Soup is the ultimate comfort dish for the colder months of the February solstice. The creamy texture and mild, earthy flavor of the leeks and potatoes create a soothing and satisfying meal. This soup is easy to prepare and perfect for meal prepping or serving on a busy winter evening. The addition of fresh chives brightens the soup with a hint of freshness, making each spoonful truly comforting. Whether served as a starter or main dish, this soup is sure to become a go-to favorite during the chilly winter season.

Spicy Sweet Potato and Black Bean Soup

This Spicy Sweet Potato and Black Bean Soup brings a bold, flavorful kick with the combination of sweet potatoes, black beans, and spices. It’s a comforting yet spicy dish that’s perfect for warming you up on a cold February solstice day. Packed with fiber, vitamins, and protein, this soup is both nourishing and delicious.

Ingredients:

• 1 tbsp olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 medium sweet potatoes, peeled and cubed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp cayenne pepper (optional for extra heat)
• Salt and pepper to taste
• 1/2 cup cilantro, chopped (for garnish)
• Lime wedges for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking for 3-5 minutes until softened.
2. Add the sweet potatoes and cook for 5 minutes, stirring occasionally.
3. Stir in the black beans, diced tomatoes, vegetable broth, cumin, chili powder, cayenne (if using), salt, and pepper.
4. Bring the soup to a boil, then reduce the heat and simmer for 25-30 minutes, or until the sweet potatoes are tender.
5. Use an immersion blender to partially purée the soup, leaving some chunks for texture. Alternatively, blend about half the soup in batches, then return to the pot.
6. Adjust seasoning as needed and serve hot, garnished with fresh cilantro and a squeeze of lime.

This Spicy Sweet Potato and Black Bean Soup is a vibrant, hearty, and nutrient-packed dish that’s perfect for the February solstice. The natural sweetness of the potatoes balances beautifully with the earthy black beans and the spices, creating a complex and warming flavor profile. It’s an easy-to-make soup that will fill your home with wonderful aromas as it simmers. The addition of lime and cilantro at the end provides a burst of freshness, making each bite both satisfying and bright. This soup can also be made ahead and stored, as the flavors only deepen over time.

Roasted Tomato and Red Pepper Soup

This Roasted Tomato and Red Pepper Soup is a flavorful, comforting dish that’s perfect for a chilly February solstice evening. Roasting the tomatoes and red peppers brings out their natural sweetness, while the blend of garlic and herbs adds depth. This soup is easy to prepare and perfect for dipping your favorite crusty bread.

Ingredients:

• 6 medium tomatoes, halved
• 2 red bell peppers, halved and seeded
• 1 onion, quartered
• 4 cloves garlic, unpeeled
• 2 tbsp olive oil
• 4 cups vegetable broth
• 1 tsp dried basil
• 1/2 tsp dried oregano
• Salt and pepper to taste
• 1/4 cup heavy cream (optional for creaminess)
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Place the tomatoes, red peppers, onion, and garlic on a baking sheet. Drizzle with olive oil and roast for 30-40 minutes, until the vegetables are soft and lightly charred.
2. Let the roasted vegetables cool slightly. Peel the garlic and transfer all the vegetables to a blender or food processor.
3. Blend until smooth, then transfer the mixture to a large pot. Add the vegetable broth, basil, oregano, salt, and pepper, and bring to a simmer over medium heat. Let it cook for 10-15 minutes to allow the flavors to meld.
4. If you want a creamier soup, stir in the heavy cream.
5. Ladle the soup into bowls and garnish with fresh basil. Serve hot with crusty bread.

Roasted Tomato and Red Pepper Soup is a rich and savory dish that captures the essence of winter comfort. The roasting process brings out the natural sweetness of the tomatoes and peppers, resulting in a depth of flavor that makes this soup incredibly satisfying. With its smooth texture and aromatic herbs, it’s the perfect dish to enjoy during the February solstice. The addition of cream gives it a luxurious finish, though the soup is equally delicious without. This soup pairs perfectly with a slice of crusty bread, making it an ideal choice for a cozy, soul-warming meal.

Butternut Squash and Apple Soup

A comforting, slightly sweet, and velvety smooth soup, the Butternut Squash and Apple Soup combines the natural sweetness of butternut squash and apples with a touch of savory herbs. Perfect for chilly solstice days, this soup is nourishing and full of fall flavors, making it ideal for a winter meal. It’s both healthy and hearty, with a touch of warmth from cinnamon and nutmeg.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 medium apples, peeled, cored, and chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/2 cup coconut milk (optional for creaminess)
• Fresh thyme for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). On a baking sheet, toss the butternut squash and apples with 1 tablespoon of olive oil, salt, and pepper. Roast for 25-30 minutes, or until tender.
2. In a large pot, heat the remaining olive oil over medium heat. Add the onion and garlic, sautéing for 5 minutes until softened.
3. Add the roasted squash and apples to the pot, along with the vegetable broth, cinnamon, and nutmeg. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.
4. Use an immersion blender to blend the soup until smooth, or transfer in batches to a blender.
5. Stir in the coconut milk (if using), and season with additional salt and pepper to taste.
6. Ladle the soup into bowls and garnish with fresh thyme. Serve warm.

This Butternut Squash and Apple Soup is a wonderful way to bring warmth and comfort to your February solstice. The combination of roasted squash and apples creates a perfectly balanced flavor, with a light sweetness and depth from the spices. The coconut milk adds a creamy texture, but the soup is equally delightful without it. Whether you’re serving it as an appetizer or a main course, it’s a nourishing soup that embodies the essence of winter and will leave you feeling satisfied and cozy.

White Bean and Kale Soup

A wholesome and hearty soup, the White Bean and Kale Soup is full of fiber, vitamins, and minerals. The creamy texture of the beans and the earthy flavor of kale are complemented by the savory broth, making this a nourishing and filling meal. It’s a great way to get your greens in while still enjoying the cozy comfort of a warm winter soup.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups chopped kale (stems removed)
• 2 cans (15 oz) white beans, drained and rinsed
• 4 cups vegetable broth
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1/2 tsp crushed red pepper flakes (optional for heat)
• Salt and pepper to taste
• 1 tbsp lemon juice (optional)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion and garlic, cooking for 5 minutes until softened.
2. Add the chopped kale to the pot and cook for 3-4 minutes until it wilts down.
3. Stir in the white beans, vegetable broth, thyme, rosemary, red pepper flakes (if using), salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes.
4. Use an immersion blender to partially purée the soup, leaving some texture for a hearty feel. Alternatively, blend a portion of the soup and then return it to the pot.
5. Stir in lemon juice for a burst of freshness (optional).
6. Serve the soup hot, garnished with fresh herbs or a sprinkle of parmesan cheese.

White Bean and Kale Soup is a simple yet satisfying dish that’s perfect for staying nourished during the February solstice. The creamy beans and tender kale create a wonderfully hearty texture, while the fresh herbs add depth to the soup’s flavor. It’s a nourishing, low-fat, and filling meal that can be enjoyed on its own or paired with crusty bread. The option to add a splash of lemon juice at the end brightens the dish, making it even more refreshing. This soup is both comforting and energizing, and it’s sure to warm you from the inside out.

Carrot Ginger Soup

This vibrant and aromatic Carrot Ginger Soup combines the sweetness of carrots with the spicy warmth of ginger for a deliciously comforting dish. It’s light yet filling, and the addition of coconut milk gives it a rich, creamy texture. Ideal for a cozy February solstice meal, this soup is a perfect blend of healthful ingredients and bold flavors.

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, chopped
• 4 cups carrots, peeled and chopped
• 2 tbsp fresh ginger, grated
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion and sauté for 5 minutes until softened.
2. Add the carrots and ginger to the pot, cooking for another 3 minutes until fragrant.
3. Stir in the vegetable broth, coconut milk, cumin, turmeric, salt, and pepper. Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes, or until the carrots are tender.
4. Use an immersion blender to purée the soup until smooth, or blend in batches and return to the pot.
5. Taste and adjust the seasoning if needed, adding more salt, pepper, or ginger to taste.
6. Serve the soup hot, garnished with fresh cilantro.

Carrot Ginger Soup is a flavorful and nutrient-packed dish that’s perfect for warming up during the cold months. The balance of sweet carrots and spicy ginger creates a unique, comforting flavor profile that’s both invigorating and satisfying. The coconut milk adds a smooth creaminess, making this soup velvety and rich without being heavy. Whether enjoyed as a light lunch or paired with a protein for dinner, this soup is a great way to add warmth and wellness to your February solstice meal plan. Plus, it’s full of vitamins and antioxidants, making it a healthy and delicious choice.

Roasted Tomato and Basil Soup

This Roasted Tomato and Basil Soup is the epitome of cozy comfort with its rich, roasted tomato flavor and aromatic basil. The tomatoes are roasted to bring out their natural sweetness, and the fresh basil gives the soup a fragrant, herbaceous note. With a smooth texture and the option to add a splash of cream, this soup is both indulgent and refreshing, perfect for warming up on cold solstice days.

Ingredients:

• 8 medium tomatoes, quartered
• 1 large onion, quartered
• 4 cloves garlic, peeled
• 2 tbsp olive oil
• Salt and pepper to taste
• 4 cups vegetable broth
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1/4 cup fresh basil leaves, chopped
• 1/4 cup heavy cream (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Arrange the tomatoes, onion, and garlic on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 25-30 minutes, or until the tomatoes are soft and caramelized.
2. Transfer the roasted vegetables to a large pot. Add the vegetable broth, oregano, thyme, and bring to a boil. Reduce the heat and simmer for 10 minutes.
3. Use an immersion blender to purée the soup until smooth, or transfer to a blender in batches.
4. Stir in the fresh basil and heavy cream (if using) for added richness. Adjust seasoning as needed.
5. Serve the soup hot, garnished with extra basil leaves or a drizzle of cream.

Roasted Tomato and Basil Soup is a timeless classic that’s perfect for the February solstice. The roasting process deepens the natural sweetness of the tomatoes, while the basil adds a fresh, herbal kick. This soup is light yet satisfying, and the addition of cream makes it wonderfully rich without feeling too heavy. Pair it with a grilled cheese sandwich or crusty bread for a comforting and heartwarming meal that will leave you feeling cozy and content.

Sweet Potato and Red Lentil Soup

A healthy, vibrant, and filling soup, the Sweet Potato and Red Lentil Soup is a great choice for the February solstice. The sweet potatoes provide a natural sweetness that balances beautifully with the earthy flavor of red lentils. Combined with a variety of warming spices, this soup is rich in nutrients and offers a satisfying texture. It’s vegan, gluten-free, and perfect for those looking for a nourishing, soul-satisfying meal.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 2 medium sweet potatoes, peeled and diced
• 1 cup red lentils, rinsed
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 2 cups spinach or kale, chopped (optional)
• Juice of 1 lemon

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté for 5 minutes until softened.
2. Add the diced sweet potatoes, red lentils, vegetable broth, cumin, coriander, turmeric, smoked paprika, salt, and pepper. Stir well and bring the mixture to a boil.
3. Reduce the heat and simmer for 25-30 minutes, or until the lentils and sweet potatoes are tender.
4. Use an immersion blender to purée the soup until smooth or blend in batches for a creamy texture. Alternatively, leave some of the soup chunky for more texture.
5. Stir in the spinach or kale (if using) and let it wilt into the soup. Finish with a squeeze of fresh lemon juice to brighten the flavor.
6. Serve hot, garnished with additional greens or a dollop of coconut yogurt.

Sweet Potato and Red Lentil Soup is a perfect February solstice recipe for those looking for a hearty, nutritious meal. The sweetness of the potatoes and the richness of the lentils create a satisfying base, while the spices add depth and warmth. The optional greens and lemon juice bring freshness to the soup, making it a well-rounded dish that’s both comforting and healthy. This is a great soup to enjoy on its own or pair with a slice of crusty bread for a complete, soul-nourishing meal.

Spicy Chickpea and Spinach Soup

Packed with protein and fiber, this Spicy Chickpea and Spinach Soup is a perfect balance of heat and heartiness. The combination of chickpeas, spinach, and aromatic spices makes for a filling and satisfying soup, while the heat from the chili flakes adds an extra layer of warmth. This soup is easy to make, full of nutrients, and provides a deliciously spicy kick, making it perfect for chilly solstice evenings.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/2 tsp smoked paprika
• 1/2 tsp red pepper flakes (adjust to taste)
• 4 cups fresh spinach, chopped
• Salt and pepper to taste
• 1 tbsp lemon juice (optional)
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for 5 minutes until softened and fragrant.
2. Stir in the cumin, coriander, turmeric, paprika, and red pepper flakes, cooking for another minute to toast the spices.
3. Add the chickpeas and vegetable broth, bringing the soup to a simmer. Let it cook for 10-15 minutes, allowing the flavors to meld together.
4. Stir in the chopped spinach and cook for an additional 5 minutes until wilted.
5. Season with salt, pepper, and a squeeze of lemon juice for brightness.
6. Ladle the soup into bowls, garnished with fresh cilantro.

This Spicy Chickpea and Spinach Soup is a flavorful, satisfying dish that brings the perfect balance of heat and freshness. The chickpeas provide a hearty base, while the spinach adds nutrition and vibrant color. The spices give the soup depth and warmth, making it a great option for a solstice meal when you need something both comforting and a little spicy. It’s a quick and easy dish that’s sure to become a favorite, especially when paired with a slice of warm pita or naan bread.

Butternut Squash and Coconut Soup

This Butternut Squash and Coconut Soup is a luxurious blend of sweet, nutty squash and creamy coconut milk. With a hint of warming spices like ginger and curry powder, it’s a soup that’s rich in flavor yet light enough to enjoy year-round. It’s vegan, gluten-free, and perfect for the February solstice, offering a warm and velvety texture that’s both comforting and invigorating.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 1 tbsp curry powder
• 1/2 tsp ground turmeric
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet and drizzle with olive oil. Roast for 25-30 minutes, or until tender and slightly caramelized.
2. In a large pot, sauté the chopped onion and garlic over medium heat until softened, about 5 minutes.
3. Add the grated ginger, curry powder, and turmeric, stirring to coat the onions and garlic in the spices. Cook for 1-2 minutes until fragrant.
4. Add the roasted squash, vegetable broth, and coconut milk to the pot. Bring to a boil, then reduce to a simmer and cook for 10 minutes.
5. Use an immersion blender to purée the soup until smooth, or blend in batches if necessary.
6. Season with salt and pepper to taste, and serve garnished with fresh cilantro.

Butternut Squash and Coconut Soup is the perfect dish to enjoy on a chilly February solstice evening. The roasted squash lends a natural sweetness that pairs beautifully with the creamy richness of coconut milk. The addition of curry powder and turmeric offers a warm, spicy kick that makes each spoonful comforting and satisfying. This soup is easy to make, full of flavor, and can be served as a starter or a main dish. It’s a perfect way to welcome the solstice with warmth and heartiness.

Creamy Mushroom and Leek Soup

This Creamy Mushroom and Leek Soup is a deliciously earthy and indulgent dish, perfect for the February solstice. The sautéed leeks and earthy mushrooms combine with a creamy base to create a soup that’s both smooth and comforting. With hints of garlic and thyme, this soup feels like a warm hug in a bowl, offering a rich and savory flavor that’s perfect for the season.

Ingredients:

• 2 tbsp butter
• 2 leeks, white and light green parts only, cleaned and sliced
• 3 cups mushrooms, sliced (button or cremini work best)
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves
• 4 cups vegetable or chicken broth
• 1/2 cup heavy cream
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, melt the butter over medium heat. Add the leeks and sauté for 5-7 minutes until softened.
2. Add the sliced mushrooms, garlic, and thyme, and cook for another 5-7 minutes until the mushrooms release their juices and become tender.
3. Pour in the vegetable or chicken broth and bring to a boil. Reduce the heat and simmer for 15 minutes.
4. Use an immersion blender to purée the soup until smooth, or blend in batches for a creamier texture.
5. Stir in the heavy cream and season with salt and pepper to taste.
6. Serve the soup hot, garnished with fresh parsley.

The Creamy Mushroom and Leek Soup is a perfect February solstice treat, offering deep, earthy flavors and a velvety texture. The combination of sautéed leeks and mushrooms creates a savory base that’s enhanced by the smoothness of the cream. The thyme adds a fragrant, herbal note that elevates the overall flavor. This soup is an indulgent and satisfying dish that feels like the ultimate comfort food, ideal for celebrating the season in all its cozy glory.

Split Pea and Ham Soup

Split Pea and Ham Soup is a classic, hearty soup that’s perfect for the February solstice. Packed with protein from the ham and fiber from the split peas, this soup is both filling and nourishing. The earthy peas are complemented by the smoky richness of the ham, and the soup’s creamy texture makes it perfect for a chilly evening meal. This simple yet flavorful dish is bound to keep you warm and satisfied.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 lb split peas, rinsed
• 1 smoked ham hock (or 2 cups diced ham)
• 6 cups chicken or vegetable broth
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion, carrots, celery, and garlic. Sauté for 5-7 minutes until the vegetables are softened.
2. Stir in the split peas, ham hock (or diced ham), chicken or vegetable broth, and bay leaf. Bring the soup to a boil, then reduce to a simmer and cook for 45-60 minutes, or until the peas are tender and the ham is cooked through.
3. If using a ham hock, remove it from the soup, discard the bone, and shred the meat before returning it to the soup.
4. Season with salt and pepper to taste, and serve the soup hot, garnished with fresh parsley.

Split Pea and Ham Soup is a wonderfully hearty and satisfying dish that’s perfect for the cold, snowy days of February. The split peas create a creamy texture that’s balanced by the smoky, savory flavor of the ham. This soup is not only filling but also packed with nutrients, making it a comforting and nourishing option for any meal. Whether enjoyed as a warming lunch or a cozy dinner, this classic soup is a wonderful way to embrace the solstice and celebrate the season.

Note: More recipes are coming soon!