Soup Joumou (Haitian Squash Soup) Recipe

Soup Joumou (Haitian Squash Soup) Recipe

Soup Joumou (Haitian Squash Soup) is served every year on the 1st of January as the Haitian nation celebrate its Independence. It is one of the most savored food as it is a rarity. Deliciously prepared to ones taste but the base is squash. Extremely filling, but yet the enjoyment of the sensational flavors with the proudness of freedom make this dish a unique experience that one must share.

Course Breakfast, Dinner, Lunch, Main Course

Cuisine Haitian

Prep Time 45

Cook Time 2 30

Total Time 3 15

Servings People

Calories 327kcal

Author Savory Thoughts

Ingredients

Stovetop Soup Joumou

1 Butternut squash about 2 ½ - 3 lbs.
3 cups Macaroni
1 lb. Beef cubes
1 tablespoon fresh ginger chopped
1 lb. Fresh vegetable 8 blend
Salt and pepper to taste
2 Garlic cloves
Juice from 2 lemons or limes
1 teaspoon Garden sage fresh and chopped
3 cups Shredded cabbage
1 tablespoon Better than bouillon vegetable paste
2 tablespoon olive oil
2 tablespoon Fresh parsley
10 cups Water plus extra for cooking
2 cups Vegetable broth

Instant Pot Soup Joumou Ingredients To Marinate The Meat

2 Lbs. Angus Beef
1 Cup Haitian Epis
2 Tbsp. Ground Fresh Ginger
2 Tsp. Kosher Salt
2 Tsp. Black Pepper
2 Tsp. Ground Cloves

Instant Pot Soup Ingredients

1 Large Butternut Squash about 2 ½ - 3 lbs.
1 Tsp. Kosher Salt
2 Rosemary Sprigs
5 Thyme Sprigs
1 ½ Tsp. Allspice
Fresh Sage about 3 leaves
3 Large Carrots Peels
1 Small Cabbage about 1 ½ lbs.
1 Box Penne Pasta or about 3 cups of pasta
2 Large Fresh Lemon
2 Tbsp. Better Than Bouillon Paste Vegetable paste
8 Cups Water

Instructions

Stovetop Instructions

In a medium-size bowl, season the meat with salt and pepper, garlic, sage, 1 lemon or lime juice, and parsley.
Marinate for 6-8 hours or overnight.
Transfer the meat with the marinating liquid to a 5-quart dutch oven, or deep pan. Add 8 cups of water, and cook on medium-high covering the pan halfway. Cook the meat for 2 hours. Be sure to check the water quantity so it does not dry. Add more water if needed as the meat cooks. In the end, you should have about 2 cups of water left with the meat. Reduce the heat to low.
Meanwhile, cook the squash until fork through (about 35 minutes). Remove the squash from the heat, cut in half, remove the seeds, and cut into small pieces. Feel free to leave the skin on.
Place the squash the blender, blend until liquify with cups of vegetable broth and 2 cups of water.
Pour the mixture into the meat, stir. Add the bouillon paste and vegetables, cook for 10 minutes. Stir constantly.
Add the juice from the other lemon or lime, then add the noodles. Cook for 10 minutes. Stir. Serve warm with bread. Enjoy!

Instant Pot Soup Joumou Instructions

Cut and wash the meat well. Pat dry and place inthe instant pot basket. Add the marinating ingredients, mix well. Cover with foil and set aside. Let marinate for 30 minutes or overnight.
Wash the squash, then cut into large pieces. Then add the squash into the basket with the meat. Add 8 cups of water. Cover and turn the knob to seal. Pressure cook on high for 35 minutes.
When the timer goes off, quick release. Place the meat in one bowl. Do NOT discard the water from the meat and squash. Place the water in large bowl to use for later.
Add the squash to the Instant Pot Blender or good quality blender. Add 2 ½ cups of the water from the meat. Blend well to a smooth consistency.
In the Instant Pot, add the oil, carrots, cabbage, and noodles. Stir until well combined.
Then transfer the blended squash to the vegetables and noodles.
Add the remaining ingredient - herbs, salt, lemon juice, allspice, and Better Than Bouillon Paste (See Instant Pot Soup Ingredients list above).
Add the cooked meat. Next, add the remaining water from the meat (broth) and stop until the liquid reaches the "max" mark in the pot. Do not overfill, otherwise the soup will overflow when cooking.
Stir lightly to mix the ingredients together. Cover and seal. Cook for additional 10 minutes. Quick release when complete.
Serve and enjoy.

Video

Notes

*** This recipe was first published in December 2018.

The content was updated to better serve the readers.
Per readers' request, the soup has been modified to include an Instant Pot version.
The ingredients/recipe remained as is for the stovetop version as the readers already love it.
Step-by-step photo guide along with a video is provided to help you make this recipe perfectly each time.
If you want to make this meal vegan, simply remove the meat.

****Calories are estimated per serving for the stovetop version.

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Nutrition