Nordic Thanksgiving Squash Soup with Parsnips and Lingonberries

A velvety soup of squash and parsnips, with dill, sour cream and lingonberries, as it would also suit a Nordic Thanksgiving table. The warm autumn notes make it a cozy start to a festive meal.

By yumbelo · 4 servings · 45 minutes

Ingredients

• 800 g Hokkaido squash
• 300 g Parsnips
• 200 g Carrots
• 1 pc Onion
• 1 pc Garlic clove
• 1 tbsp Cooking oil
• 30 g Butter
• 1 l Vegetable stock
• 150 g Sour cream
• 80 g Rye bread
• 4 tbsp Lingonberries
• 1 bunch Dill
• Salt and pepper

Method

1. Wash the squash, halve it, remove the seeds and cut into pieces about 2 cm in size; you can leave the skin on.
2. Peel the parsnips and carrots and slice them. Finely dice the onion and garlic.
3. Heat the oil in a large pot and sweat the onion and garlic until glassy. Add the butter and sauté the vegetables with the squash, parsnips and carrots for 3 to 4 minutes.
4. Pour in the vegetable stock, bring to a boil and simmer the vegetables, covered, for about 20 minutes until tender.
5. Cut the rye bread into small cubes and toast them in a dry pan until golden brown.
6. Purée the soup finely with an immersion blender and season with salt and pepper.
7. Stir the sour cream smooth and finely chop the dill. Ladle the soup into bowls and serve with a dollop of sour cream, dill and rye bread cubes.
8. Serve the lingonberries as an accompaniment and enjoy the soup warm.