The Silence and Wisdom of Winter and a Butternut Squash Soup recipe
Winter is a time for slowing down on purpose, with purpose. Winter is the season of the inner world. Focus inward, face your shadows, embrace silence, rebuild in the long winter nights. Read, journal, make bread, make soup, make tea. Hug a sleeping tree.
This resetting inward will allow you to rise and bloom in the spring, which is nature’s way.
The Winter Solstice is December 21st this year, 2025. The word solstice comes from the Latin sol, meaning sun, and sistere, which means to stand still. In the northern hemisphere, it is the shortest day of the year, and in the southern hemisphere, it is the longest day of the year. Rituals on the solstice are as old as time itself.
Slowing down doesn’t come naturally for me, as I am a high-energy person with a body that likes to move and a mind that is rarely not racing. I work on slowing down, and I am getting better at it as I age. I have always been a proud tree hugger; exercise is calming for me, though some might think that is counterintuitive. I love to cook and bake, and I enjoy painting. What about you?
How about this for a lovely day?
Even something as simple as walking through your neighborhood collecting things and placing them in a pretty bowl is artistic and feeds your soul.
Place the bowl on the table and make yourself some tea while you make this soup.
Butternut Squash Soup
Serves 4-6
This is a vegan version, but if you like, garnish with a spoonful of crème fraiche.
Ingredients
2 tablespoons extra-virgin olive oil
1 large yellow onion, chopped
1 teaspoon sea salt
1 butternut squash, approximately 3 pounds, peeled, seeded, and cut into chunks
4 garlic cloves, chopped
1 tablespoon chopped fresh sage
2 teaspoons minced fresh rosemary, or 1 small sprig that you will remove before pureeing the soup
1 teaspoon grated fresh ginger
3 cups vegetable broth, more if needed
Freshly ground black pepper, to taste
Garnishes, if you like, optional: toasted pumpkin seeds, chopped parsley, crème fraiche,
Directions
Heat the olive oil in a large pot over medium heat. Next, add the onion, salt, and a few grinds of fresh pepper and sauté until soft, 5 to 8 minutes. Add the squash and cook until it begins to soften, stirring occasionally, for about 10 -15 minutes.
Next, add the garlic, sage, rosemary, and ginger. Stir and cook for 1 minute, until fragrant, then add 3 cups of the broth. Bring to a boil, cover, and reduce the heat to a simmer. Cook until the squash is tender, 20 to 30 minutes.
Lastly, let the soup cool slightly and pour the into a blender (I use my Vitamix), working in batches if necessary, and blend until smooth. Add up to 1 cup more broth if the soup is too thick for your liking, and blend. Season to taste and serve with garnishes if you like.
While the soup is simmering, write in your journal about what you noticed on your walk -animal tracks, people walking with pretty scarves on, or if you didn’t walk, simply write observations. Whatever you like. Try to keep yourself calm and introspective.
Light a candle and enjoy your winter day.
