Soup Joumou

Ingredients

• 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.