Pumpkin based, packed with veggies, beef, and pasta, this soup holds a huge historical significance being a symbol of Haitian independence! It is traditionally eaten on January 1st and is usually called Haitian New Year’s Soup.
- 700 g butternut squash
- 2 tablespoons vegetable oil
- 1 cup chopped onion
- 1 medium leek , white and pale-green parts only, chopped
- 1 medium swede, peeled, cut into bite-sized pieces
- 115 g carrots, peeled, chopped
- 250 g potatoes, peeled, cut into bite-sized pieces
- ½ habañero chilli, seeded, minced
- 2 chicken stock cubes
- 3 celery stalks, trimmed, chopped
- 1 cup coarsely chopped cabbage
- 4 - 5 radishes, peeled, chopped
- ½ red capsicum (bell pepper), bell pepper , chopped
- 2 teaspoons vinegar
- ½ cup vermicelli
- 450 g stewing steak, cubed and cooked
- toasted bread, for serving (optional)
- 1 lime, for serving (optional)
- Cut the butternut into large chunks and peel. Place into a large saucepan and cover with water and cook, covered with a lid, for about 25 minutes, or until tender.
- Transfer the butternut pieces into a blender together with 4 cups of the cooking liquid. Puree and set aside.
- Empty the saucepan and heat the oil. Add the chopped onions and leek and cook for about 5 minutes.
- Add the butternut puree, swede, carrots, potatoes, chilli, stock cubes, celery, cabbage, radish, capsicum (bell pepper), vinegar, and vermicelli. Season with salt and pepper, to taste. Cook for 10 minutes.
- Add the cooked beef and continue cooking for 5 minutes, or until the vegetables are tender.