This Haitian squash soup is a classic dish served on New Year’s Day to commemorate Haiti’s independence from France on January 1, 1804. The soup is traditionally made with calabaza squash—a winter squash that is also called green pumpkin. If you can’t find calabaza, you can use butternut squash. Traditionally, the soup is made with beef, but you can substitute goat meat if preferred. If you are plant-based, a flavorful vegetarian version can be made by adding the homemade epis seasoning to the soup mixture while the vegetables are cooking. If using meat, be sure to allow it to marinate overnight for full flavor.
If you choose to add a habanero to the soup, add it whole and do not pierce it—releasing the seeds would cause the soup to be very spicy.
Soup joumou is traditionally made with two types of pasta: typically spaghetti is paired with either rigatoni or penne pasta. Feel free to use just one type or any combo you like.
Learn more about soup joumou.