How to Make Haitian Soup Joumou!!! (Squash Soup)

Trim the fat off the beef and wash it using vinegar, lime juice, and hot water.

Season the beef with eight-piece seasoning and let it marinate overnight or for at least four hours.

Peel and dice the squash. If it's difficult to peel, boil it with the skin on and then remove the skin after boiling.

Boil the diced squash for about 25 minutes until soft and tender, then blend it and set aside.

Prepare the remaining vegetables: peel and dice the potatoes, taro roots, yarya, carrots, celery stick, celery leaves, and half a leek, and set them aside.

Cook the beef for about an hour, then remove the pepper poked with clove and the bunch of parsley and thyme, setting the cooked meat aside.

In a pot, melt a little butter and sauté garlic and diced shallots together.

Add the diced potatoes, taro roots, carrots, and the water saved from boiling the squash to the pot and boil for 10-15 minutes.

Add the blended squash, a fresh pepper poked with cloves, and the beef stock to the boiling vegetables.

After boiling for 20 minutes, add in the celery, celery leaves, cooked meat, cabbage, and rigatoni.

Allow the macaroni to cook for about 7 minutes on low heat, covering the pot while cooking.

Let the soup cook for a little longer on low heat until the macaroni is ready, stirring occasionally.

Equipment Needed

Dietary

Allergens