Description
A hearty and flavorful Haitian-inspired squash soup, vibrant bright orange, with stew beef, pasta, and a warming chili oil kick, perfect for a cozy family dinner.
Ingredients
- 4 cups cubed butternut squash (about 1 kg) (or sweet potato if butternut is not in season)
- 1 lb lean stew beef, cut into 1-inch pieces (or firm tofu for a vegan version)
- 6 cups water or vegetable broth (1.4 liters) (low-sodium broth recommended)
- 1 large yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 4 cloves garlic, minced
- 1 cup penne or macaroni (150g) (gluten-free pasta or rice for a GF option)
- 2 tablespoons tomato paste
- 4–5 sprigs fresh thyme
- 1 tablespoon Adobo seasoning (or Creole Seasoning, or homemade blend)
- 1 touch Scotch bonnet pepper (optional, for authentic heat)
- Salt to taste
- Black pepper to taste
- 2–4 tablespoons chili oil (store-bought or homemade, for serving)
- 0.25 cup fresh parsley or cilantro, chopped (for garnish)
Instructions
- Prep and Saute Beef & Aromatics: In a large Dutch oven or heavy-bottomed pot, brown your beef (if using) over medium-high heat until nicely seared on all sides, about 5 minutes. Remove the beef and set it aside. Add the diced onions, bell peppers, carrots, and celery to the pot, sauteing until they soften and become fragrant, about 5-7 minutes.
- Build Soup Base: Return the browned beef to the pot. Stir in the cubed butternut squash, minced garlic, tomato paste, adobo seasoning, and fresh thyme sprigs. Pour in the water or vegetable broth. Bring the mixture to a rolling boil, then reduce the heat to low, cover, and simmer gently until the squash is very tender, approximately 25-30 minutes.
- Blend Squash to Thicken: Carefully remove about half of the cooked squash with a slotted spoon and transfer it to a blender. Add a ladle or two of the cooking liquid, then blend until perfectly smooth and creamy. Return this vibrant puree to the pot, stirring well to thicken the soup.
- Add Pasta and Season: Stir in the pasta and continue to simmer, uncovered, according to package directions until it is al dente (cooked through but still with a slight bite, typically 8-10 minutes). Season generously with salt and black pepper to taste. (If the soup looks too thick, splash in another 0.25 cup of broth or water for the perfect consistency.)
- Serve With Garnish: Ladle the steaming soup into individual bowls. Drizzle generously with your favorite chili oil, then garnish with fresh chopped parsley or cilantro.
Notes
Use pre-cut squash, store-bought broth, or a pressure cooker for faster prep. Consider organic/grass-fed ingredients. For dietary needs, swap beef for tofu/mushrooms/chickpeas, or use gluten-free pasta/rice. Homemade chili oil adds freshness. Cook a double batch for meal prep. Potato dumplings can be added for a holiday twist.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Haitian
Nutrition
- Serving Size: 1.75 cups (approx 420 g)
- Calories: 330 calories
- Sugar: 6 g
- Sodium: 350 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 17 g
- Cholesterol: 35 mg