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Loading...A treasured Haitian dish served every January 1st to mark Independence Day, this thick, aromatic soup simmers tender beef and calabaza squash with cabbage, root vegetables, herbs, and pasta in a richly spiced broth. The squash melts into the soup to give it body, color, and a subtle sweetness that balances the savory beef and Scotch bonnet heat.
Prep Time25 mins
Cook Time95 mins
Total Time120 mins
Servings6
Yield6 generous servings
Nutrition Facts
Per serving (estimated)
- 485 kcalCalories
- 18 gFat
- 7 gSaturated Fat
- 52 gCarbs
- 7 gFiber
- 9 gSugar
- 32 gProtein
- 780 mgSodium
- 1,180 mgPotassium
- 140 mgCalcium
- 5.5 mgIron
- 68 mgVitamin C
- 14,200 mcgVitamin A
Ingredients
For the beef and base broth
- 2 lb beef chuck or shank, trimmed and cut into 1 1/2-inch chunks
- 8 cups cold water
- 1 large yellow onion, quartered
- 6 garlic cloves, smashed
- 4 scallions, roughly chopped
- 1 small green bell pepper, seeded and quartered
- 1 tbsp kosher salt, plus more to taste
- 2 tsp whole black peppercorns
For the squash, vegetables, and seasonings
- 3 lb calabaza or butternut squash, peeled, seeded, and cut into 1-inch cubes (about 6 cups)
- 2 medium Yukon gold potatoes, peeled and cubed
- 2 medium carrots, peeled and sliced 1/2-inch thick
- 1 small green cabbage, cored and cut into 1-inch wedges (about 4 cups)
- 1 small celery root (celeriac), peeled and cubed, about 1 1/2 cups
- 3 tbsp Haitian epis (or green seasoning blend of parsley, thyme, garlic, scallion, bell pepper)
- 1 tbsp tomato paste
- 1 Scotch bonnet or habanero pepper, left whole and pierced twice
- 1 tsp dried thyme
- 2 dried bay leaves
- 1 tsp freshly ground black pepper
For finishing
- 1 cup rigatoni or ziti pasta
- 1/2 lb spaghetti or vermicelli, broken into 2-inch pieces
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh thyme leaves
- 2 limes, cut into wedges, for serving
Directions
- Place the beef, cold water, quartered onion, smashed garlic, scallions, bell pepper, salt, and peppercorns in a large heavy pot. Bring to a boil over high heat, skimming any foam that rises, then reduce to a gentle simmer. Cover and cook for 60 minutes, or until the beef is fork-tender.
- Strain the broth into a clean bowl, reserving the beef. Discard the aromatics. Wipe the pot and return the broth to it. Add the epis, tomato paste, Scotch bonnet, thyme, bay leaves, and black pepper, then stir in the calabaza squash, potatoes, carrots, and celery root. Simmer uncovered for 20 minutes until the squash begins to soften and break down.
- Mash about one-third of the squash against the side of the pot to thicken the soup, then add the cabbage wedges and the reserved beef. Simmer for 8 to 10 minutes more until the cabbage is tender and the broth is silky and slightly thickened.
- Add the rigatoni and broken spaghetti to the pot and cook for 9 to 11 minutes, stirring occasionally, until the pasta is al dente. Taste and adjust salt; remove the Scotch bonnet and bay leaves.
- Stir in the fresh parsley and thyme, let the soup rest off the heat for 5 minutes so the flavors meld, then ladle into warmed bowls.
- Serve hot with lime wedges on the side for squeezing over each portion, and offer crusty bread or pickled slaw alongside.
Cook’s Notes
- Traditional Haitian epis is the soul of this soup: blend 1 cup parsley, 1/2 cup scallion, 1/2 cup green bell pepper, 8 garlic cloves, 1 tbsp thyme, 1 tsp salt, and 1/4 cup neutral oil until smooth, then use as directed.
- Calabaza (West Indian pumpkin) is the most authentic squash; butternut is the closest widely available substitute and gives the same velvety texture once it breaks down.
- Toast the tomato paste in a dry pan for 1 minute before stirring it in to deepen its sweetness and give the broth a brick-red color.
- Do not skip the lime at the end; its acidity cuts through the richness and brightens every bite, just as it does on Haitian tables on January 1st.
- For a thicker, more porridge-like consistency, mash more of the squash or simmer an extra 10 minutes with the lid off before adding the pasta.
