Soup Joumou (Butternut Squash Soup)

 

INGREDIENTS:

1 1lb of beef1/2 cup of olive oilwater as needed1 large scallions, diced1 half medium cabbage, diced2 potatoes, peeled and chopped2 yanm, peeled and chopped2 malanga, peeled and chopped2 butternut squash, peeled and chopped2 turnips, peeled and chopped1 stalk of celery chopped3 medium carrots, chopped1 6 oz. package of spaghetti1 tablespoon of tomato paste1 scotch bonnet pepper4 parsley sprigsMeat seasoning spices:

1 tsp black pepper1 tsp thyme2 shallots, diced1 tsp Adobo® seasoning salt2 Maggi® chicken bouillon cubes1 tsp garlic powder1 tsp onion powder

DIRECTIONS:

Meat1. Marinate the meat overnight or for at least 1 hour.2. Place the seasoned meat in a stockpot and cover with water.3. Add oil and let boil over high heat. Keep covered until the water has evaporated.4. Uncover, stir and simmer a few drips of water occasionally to brown the meat.5. Keep stirring and simmer water occasionally until you have a nice browning color to the meat6. Stir in one tbsp of tomato paste. Remove meat and set aside pot for the vegetables.Vegetables1. In a separate bowl, cut into small pieces the large scallions and half medium cabbage.2. Peel & chop the potato, yanm, malanga, butternut squash, carrots, and turnip.3. Wash the vegetables. Add to a separate pot of boiling water.4. Cover and cook over high heat for about an hour. Reduce heat and add scotch bonnet pepper.5. Once the squash is fully cooked, remove it from the pot. Use some of the cooking water to blend the squash into a puree.6. For best flavoring, pour the cooked vegetables, the squash puree and cooking liquid into the pot that cooked the meat.7. Add parsley, thyme, and broken spaghetti (or substitute with macaroni).8. Let it all cook, until tender.9. Combine meat into soup. Serve hot.Tip: Clean the meat with lime and/or sour orange juice. Season well for a few hours. For best results, refrigerate overnight.