In a large bowl, add the beef stew meat and marinate with the Haitian Epis.

Cover the bowl with plastic wrap and refrigerate at least 1-4 hours or overnight.

Heat olive oil in a large stock pot over medium heat.

Add marinated beef and cook, turning as needed, until browned, about 8 minutes.

Add vegetable stock and bring to a boil.

Reduce heat to low, and cook, stirring occasionally, until beef is tender.

Add carrots, celery, leeks, onion, potatoes, and cabbage into the same pot with the beef.

Slightly cover and cook, stirring occasionally, about 5-10 minutes.

In a different saucepot, over medium-high heat, bring 2 cups water and kabocha squash to a boil.

Cover, reduce the heat to medium-low, and cook the squash until fork-tender, about 10 minutes.

Drain the cooked squash, reserving 1/2 cup of liquid.

Transfer both squash and liquid to a blender. Puree until smooth.

Add squash puree to the stock pot with the vegetables and beef.

Cook, stirring occasionally, until soup is slightly thick, about 20 minutes on medium-low heat.

Season with salt and pepper.

Serve and enjoy!