I have taken the meat out of Marcel’s Soupe Joumou but not, I hope, the heart. Great by itself or ladled over cooked brown rice.

Steps

1. Heat oil in a soup pot over medium-high heat. Add chopped onion, garlic, ginger, and jalapeño. Sauté, stirring occasionally, until vegetables soften, about 8 minutes.
2. Add allspice, chopped squash, and chopped carrots. Add greens a handful at a time. Stir just until greens wilt, about 3 minutes.
3. Add broth and bring heat to high. When broth comes to a boil, add thyme leaves and bay leaf.
4. Reduce heat to low, cover and simmer for half an hour, or until vegetables are tender.
5. Squeeze in lime juice and season with sea salt and pepper.