Last month, the New York Times published an article about Soup Joumou, which is the traditional soup celebrating Haiti’s freedom and liberation. It inspired me to make a vegan version, and I wanted it to coincide with this weeks guest, Gigi Pomerantz, who founded the non-profit organization Youthaiti. The soup is delicious, healthy, and full of Independence!

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Serves 6-8

Ingredients:

4 cups of squash cubes, (butternut, kaboucha, pumpkin)
8 cups water boiling water

1 large onion, chopped

1 shallot, diced
3 t. minced garlic

2 carrots, chopped
1 celery stalk, chopped
2 potatoes, cubed

1 sweet potato, cubed
1/4 napa cabbage, approx. 4 cups chopped
1 turnip, diced

3 cups broccoli florets
1 cup sweet corn (fresh or frozen)

2 whole scotch bonnet peppers or other spicy pepper, diced fine
3/4 t. ground cloves

1-½ t. thyme
1 can (12 oz) whole coconut milk
salt and pepper to taste

4 scallions, chopped

1 tbsp. chopped parsley or cilantro

Juice of 2 limes
1-2 Tbs. honey

1 cup cooked rice or cooked rice pasta (optional)

Instructions:

1. Lay the squash cubes out on a cookie sheet, lined with parchment paper and well oiled. Roast until soft and golden brown. Remove from oven and set aside.
2. Meanwhile, in a large stock pot, sauté the onions and shallots for 5 minutes until translucent. Add the carrots, celery, potatoes, sweet potato, turnip and garlic, and continue cooking for 5 more minutes.
3. Add the broccoli, Napa cabbage and spicy pepper, and cook another 5 minutes.
4. Add the 8 cups boiling water and corn, and simmer the soup on low. 
5. In a food processor or blender, combine the roasted squash, coconut milk, 1 cup water, and honey, and blend until smooth. Add to the pot of soup.
6. Add the thyme and cloves and continue cooking for another 15 minutes. 
7. Before serving, add the lime juice, scallions and parsley or cilantro.  Adjust Salt and pepper to taste.