Haitian Joumou Recipe

The Haitian Joumou Recipe, a delicious squash soup, has been enjoyed by people for generations.

5 from 1 vote

Prep Time: 30

Cook Time: 1 10

Course: Main Course

Cuisine: Haitian

Keyword: Haitian Joumou Recipe

Servings: People

Calories: 420 kcal

2 lbs of squash (such as calabaza or butternut squash), peeled, seeds removed, and chopped
1 lb of beef (preferably chuck), cut into small cubes
4 cups water
4 cups low-sodium chicken or beef broth
1 medium onion, chopped
2 garlic cloves, minced
2 carrots, peeled and chopped
2 potatoes, peeled and chopped
cup sliced cabbage
cup chopped celery
cup frozen peas
cup chopped bell pepper
8 oz of spaghetti or vermicelli, broken into smaller pieces
2 tbsp olive oil
1 tsp dried thyme
1 tsp ground cloves
1 tsp ground black pepper
Salt, to taste
Fresh parsley, for garnish

In a large pot, heat the olive oil over medium heat. Add the beef cubes and cook until browned on all sides. Remove the beef from the pot and set aside.
Add the chopped onion and minced garlic to the pot and sauté until they become soft and fragrant.
Stir in the chopped squash and cook for about 5 minutes until slightly softened.
Pour in the water and broth, then add the beef cubes back to the pot. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-25 minutes until the squash is tender.
Use an immersion blender or a regular blender to puree the squash and liquid mixture until smooth. Be careful when blending hot liquids, and make sure to allow steam to escape.
Add the carrots, potatoes, cabbage, celery, peas, and bell pepper to the pot. Stir in the thyme, ground cloves, black pepper, and salt to taste.
Bring the soup back to a boil, then lower the heat and let it simmer for 20-25 minutes until the vegetables are tender.
Add the broken spaghetti or vermicelli to the pot and cook for an additional 10-12 minutes, or until the pasta is cooked through.
Taste and adjust the seasonings as needed.
Serve the soup hot, garnished with fresh parsley.

To make peeling and chopping the squash easier, microwave it for 2-3 minutes to soften the skin.

When blending hot liquids, ensure the blender lid is slightly ajar to allow steam to escape, and cover it with a towel to avoid splattering.

Taste the soup at each stage and adjust the seasonings accordingly.

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