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.
2tablespoonBetter Than Bouillon PasteVegetable paste
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!
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.
*** 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. *** This post contain affiliate links, which means we will receive compensation if clicked on it or make a purchase. Please read our full disclosure here!