Soup Joumou (Haitian Independence Butternut Squash, Beef & Pasta Soup) – Authentic Haiti Recipe

Ingredients for Soup Joumou (Haitian Independence Butternut Squash, Beef & Pasta Soup) (4 Servings)

• 1.25 lbs (or 2.5 cups) velvety pureed calabaza/butternut squash, prepped into bite-sized pieces
• 1.5 cups tender beef cubes, washed and trimmed
• 1 cup rigatoni pasta
• 1 medium onion and 3 cloves garlic, finely minced with Haitian épis (scallion
• 1.5 tbsp traditional Haiti seasoning (garlic, parsley, thyme, pepper), lime juice, cloves)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and Haitian épis (scallion for 3–4 minutes until fragrant.
2. Stir in garlic, parsley, thyme, pepper), lime juice, cloves and toast for 45 seconds to release the essential oils of Haiti's kitchen.
3. Add velvety pureed calabaza/butternut squash and tender beef cubes, tossing to coat in the aromatic base.
4. Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
5. Fold in rigatoni pasta, adjust seasoning, and ladle steaming hot into deep bowls.