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HaitianSoup
Soup Joumou
Rich, savory beef simmers with vibrant butternut squash in this iconic Haitian soup, creating a deeply satisfying broth loaded with tender vegetables and aromatic herbs. The butternut squash dissolves slightly to thicken the broth while adding subtle sweetness against the savory beef and bright green onion notes. A cherished dish for Haitian Independence Day celebrations and special occasions, though equally rewarding for any time you want soul-warming comfort.
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Instructions
- 1
Heat the vegetable oil in a large pot over medium-high heat and season the beef cubes with salt and pepper. Brown the meat in batches for 3-4 minutes per side until golden, then set aside on a plate.
- 2
In the same pot, sauté the diced onion, minced garlic, and chopped celery for 3-4 minutes until softened and fragrant, stirring occasionally.
- 3
Return the browned beef to the pot and add the beef stock, Maggi cubes, bay leaves, thyme, and ground cloves. Bring to a boil, then reduce heat and simmer for 45 minutes until the beef is tender.
- 4
Add the butternut squash chunks, carrots, and potatoes to the pot and stir well. Continue simmering for 30-35 minutes until the vegetables are very soft and the squash begins to break down slightly.
- 5
Remove half of the cooked squash pieces from the pot and mash them with a fork or blend them separately, then return the puree to the pot to thicken the broth while keeping some texture.
- 6
Stir in the chopped green onions and fresh parsley, and taste the soup. Adjust seasoning with additional salt, pepper, and Maggi cubes as needed.
- 7
Simmer for another 5 minutes to allow the flavors to meld, then ladle into bowls and serve hot.
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