This spicy, smokey recipe is a love letter to Haiti—who taught the diaspora to decolonize our dishes— because freedom is delicious! This is traditionally served in Haitian households to commemorate their liberation from French rule.
- 2 pounds (1-inch) chunks seeded, peeled butternut squash or pumpkin (about 7 cups)
- 10 cups water, plus more if needed
- ½ teaspoon of Sea Salt
- 2 jalapeño or serrano peppers (powerful natural pain reliever, rich source of vitamins A and C, great for arthritis and prevents stomach cancer)
- 10 whole cloves (powerful anti-parasite food, great anti-microbial food, boosts circulation and promote digestion)
- 4 carrots, peeled and sliced (rich source of vitamin A, great for the eyes and boosts the immune system, prevents colon cancer)
- 2 turnips, peeled and cut into (1/2-inch) chunks (rich in vitamin A, b-vitamins, and the minerals cooper, magnesium, and manganese)
- 1/2 small head green cabbage, cored and roughly chopped (rich source of vitamin C, great for stomach ulcers, helps detoxify the body, prevents breast and colon cancer)
- 1/2 teaspoon ground nutmeg (great for liver disease, improves circulation, great for pain reliever)
- 3 tablespoons lemon juice (rich source of vitamin C, great for congestion, helps prevent kidney stones)
- 1/4 cup chopped parsley (rich source of vitamin A and C, helps prevents breast, colon, and prostate cancer)
- 1/4 cup olive oil (healing fat, protects the body against heart disease)
- 3 teaspoons of Spell on You Seasoning
Put squash, water, salt and pepper into a large pot. Sautee peppers with cloves by pushing them halfway into the flesh, then add peppers to pot, cover and bring to a boil. Reduce heat to medium low, cover and simmer until squash is very tender, 15 to 20 minutes. Transfer peppers to a small bowl and set aside.
Working in batches, purée remaining contents of pot in a blender or food processor until smooth, taking care as it will be very hot. Return pureed squash mixture to the pot along with peppers. Add carrots, turnips, cabbage, nutmeg, lemon juice, salt, pepper, Spell on You Seasoning, then cover and bring to a boil. Reduce heat to medium low and simmer for 10 minutes. Stir in parsley and olive oil, cover again and simmer gently, about 10 minutes more. Because the texture of squash and pumpkins can vary, thin the finished soup with a bit more water, if desired.
Pro Tip: You can serve with a large scoop of brown rice in the middle if desired!
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