01 4 cups butternut squash + 6 cups vegetable bouillon
02 2 cups carrots + 1 cup celeri
03 1 cup Haitian season base (onion, scallion, green onion, garlic)
04 4 cups assortment of vegetable (cabbage, potato, turnip, Jerusalem artichoke)
05 1/2 cup pasta + fine herbes
06 1 Scotch Bonnet
Don't be afraid. First, cut it crosswise in half in its middle and the extremities, then again lengthwise to access the seeds.
Onion, scallion, green onion, and garlic make up the base of Haitian seasoning Zepis.
Sauté until fragrant, always remembering to add garlic last.
Add them to make the flavor base even more fragrant.
After the squash is fork-tender, purée it then pour in the pot.
Add the mix of vegetables, then the pasta after a few minutes.
Immerse Scotch Bonnet pepper or habenero pepper to add spiciness.