Photo by Tosan Dudun on Unsplash
Soup Joumou
Jump to recipeIngredients
- 2 pounds (900 grams) beef chuck, cut into 1-inch cubes
- 1 large butternut squash, peeled, seeded, and cut into chunks (about 3 pounds or 1.4 kilograms)
- 2 tablespoons (30 milliliters) vegetable oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 3 celery stalks, chopped
- 4 green onions, chopped
- 2 carrots, cut into rounds
- 2 potatoes, peeled and diced
- 8 cups (1.9 liters) beef stock
- 2 tablespoons (8 grams) fresh parsley, chopped
- 1 teaspoon (3 grams) dried thyme
- 2 bay leaves
- Salt and ground black pepper to taste
- 2 Maggi cubes or 1 tablespoon (6 grams) chicken bouillon powder
- 1/4 teaspoon (0.5 grams) ground cloves
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.