Soup Joumou

Ingredients

• 2 small celery ribs, roughly chopped
• 2-3 garlic cloves, roughly chopped
• 1 small habanero pepper, roughly chopped
• 1 scallion, roughly chopped
• 1/2 medium onion, roughly chopped
• .25 green bell pepper, roughly chopped
• .25 yellow bell pepper, roughly chopped
• .25 red bell pepper, roughly chopped
• .25 bunch flat-leaf parsley, leaves and tender stems only, roughly chopped
• .25 cup fresh lime juice
• 2 tbsp grapeseed or olive oil
• .25 teaspoon sea salt
• 1 1/4 cup water, divided
• .5 pound beef or goat stew meat, cut into chunks
• .5 sour orange or 1 lemon
• 10 cup water, divided
• 2 1/2 lb calabaza or butternut squash, peeled, seeded and cut into chunks
• 2 small carrots, peeled and cut into rounds
• 1 leek, diced and thoroughly washed
• 1 cup thinly sliced cabbage
• .25 celery stalk, diced
• .5 medium onion, diced
• 4-5 garlic cloves, diced
• .5 bunch cilantro, leaves and tender stems only, chopped
• 2 small sprigs thyme
• 1 small sprig flat-leaf parsley
• 3 whole cloves or 1/8 teaspoon ground cloves
• 1 tbsp garlic powder
• 1 tbsp onion powder
• .25 teaspoon sea salt, plus more, to taste
• 1 tbsp grapeseed or olive oil (optional; for vegetarian variation)
• 2 small peeled russet potatoes or malanga root, diced
• 1 turnip, peeled and diced
• 1 small habanero pepper (optional; see Tips)
• 6 oz penne or a mixture of penne and spaghetti (see Tips)

Instructions

1. To prepare marinade and meat: In a blender or food processor, combine celery, garlic, habanero, scallion, onion, green, yellow and red bell peppers, parsley, lime juice, 2 tablespoons oil, 1/4 teaspoon salt and 1/4 cup water. Blend or process until mostly smooth, scraping down the blender or processor as needed, about 1 minute.
2. Place beef (or goat) in a small bowl. Squeeze sour orange (or lemon) over the meat. Add 1 cup water and stir to coat the meat. Drain off the liquid, then add 1 cup of the marinade to the meat; cover and refrigerate overnight. (Reserve remaining marinade for garnish.)
3. To prepare soup: Place the meat and marinade in a medium pot. Add 1 cup water; cover and bring to a simmer over medium heat. Reduce the heat and simmer, stirring occasionally and adjusting the heat as needed, until the meat is tender but not falling apart, about 45 minutes.
4. Meanwhile, place squash in a large pot and add 5 cups water. Bring to a boil, then reduce the heat and simmer until the squash is fork-tender, 12 to 15 minutes. Scoop out the squash with a slotted spoon and transfer to a blender (reserve the liquid). Add about 1/2 cup of the cooking liquid to the blender; blend until smooth. (Alternatively, you can use an immersion blender to puree the squash in the pot. Use caution when blending hot liquids.) Set aside.
5. Add 4 cups water to the liquid in the pot. Add carrots, leek, cabbage, celery, onion, garlic, cilantro, thyme, parsley, cloves, garlic powder, onion powder and salt. (If going meatless, stir in 1 tablespoon grapeseed or olive oil.) Bring to a boil over high heat, then reduce the heat to medium. Add the blended squash, along with the cooked meat and any remaining liquid, potatoes (or malanga), turnip and habanero, if using. Simmer, uncovered and stirring occasionally, until the potatoes (or malanga) are beginning to get tender, about 30 minutes.
6. Add pasta and simmer until tender, about 15 minutes. Adjust seasonings with salt and some of the reserved epis, if desired. Serve with Haitian or French bread.