How to make Haitian Soup Joumou

January 1st is Haitian Independence Day! Here's a Haitian Soup Joumou recipe from one of our Haitian immigrant families 🇭🇹❤️🍲

✨Ingredients (serves 4-6)✨
Vegetables
• (1/2 pound) Kabocha Squash *Note: This recipe includes frozen squash BUT If you prefer to only use fresh squash in this recipe, please increase it to 3 pounds.
• (3) small gold potatoes
• (4) carrots
• (4) celery sticks
• (1/2 pound) cabbage
• (1) Leek
• (1) Malanga
• (1) Turnip
•(2) Limes or Lemons
•Green Scallions
•Parsley
Other
•(1 pound) of Beef Chunks (with bone marrow) *Note: You can make this recipe meatless if you choose.
•Rigatoni macaroni
•Thin spaghetti
Seasonings
•Garlic
•Beef & Veggie bouillon cubes
•Salt
•Pepper
•Cloves
•Sazon (optional)
Optional
•(2) Frozen Winter Squash
•Chicken Broth
Tools
•(1) extra-large cooking pot
•(2) medium cooking pots
•Peeler
•High-power Blender
•Knife
•(1) Large Spoon
•(1) small Spoon
•Food Strainer
•Cutting Board
•Wooden masher

✨Directions✨
Step 1: Squash
Cut your squash into smaller pieces and remove the seeds and strands. Wash your squash with cold water and then add it to a medium pot with 4 cups of water. Boil on medium heat for 20 minutes. *Note: If you prefer to only use fresh squash, please skip step 5 and increase the amount of fresh squash you have. Please see the ingredients listed above.

Step 2: Beef (optional)
Cut your Beef chucks into smaller bite-sized pieces. Remove excess fat and rinse your meat with cold water. Soak the meat with citrus juice ( such as lime or lemon) and add vinegar. Let it sit for 5 minutes and then rinse with cold water. Add seasonings to meat (salt, pepper, beef bouillon, garlic, mashed green onions). Add beef to medium pot with 4 cups of water. Boil on medium heat for 20 minutes.

Step 3: Cut your Vegetables
Rinse your vegetables with cold water and wash them off well (especially the leaks). Peel the skin off your potatoes, turnips, malanga and carrots. Cut all vegetables into bite-sized pieces. Rinse off your vegetables again with cold water. Add vegetables to large pot with 6 cups of water. Boil on medium heat.

Step 4: Blend your Squash
Add your squash to a high-powered blender with 4 scoops of hot water. You can blend the squash with the skin if you prefer a thicker, more substantial soup. Most traditional recipes recommend peeling the squash first before blending. Blend to a puree and then add puree to a strainer to remove undesired components. To strain purees well, you'll want to use a fine-mesh strainer large enough so that your puree won't slosh over the edges as you stir it with a spatula. Add final puree to large pot with vegetables and stir it in.

Step 5: Add Frozen Squash
Add (2) packs of frozen squash, 5 minutes apart, into the large pot of vegetables and stir. Boil on low-medium heat for 10 minutes.

Step 6: Add Beef to Soup
Add beef chunks into the large pot. Add 3 scoops of the meat juice into the large pot as well. Stir and continue to boil on low-medium heat for 10 minutes. Optional: Add 1 cup of chicken broth.

Step 7: Add seasonings & pasta
Add (2) handfuls of rigatoni macaroni and 1 ounce of thin spaghetti into a large pot. Add a few strands of thyme, parsley, (5) cloves, (1) tablespoon of salt and (2) veggie bouillon cubes. Stir and continue to boil on low-heat for 10 minutes. Optional: Add (1) hot pepper to soup.

Step 8: Serve & Enjoy!