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–+ servings
creamy butternut taco soup

Creamy Taco Soup with Butternut and Peppers

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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 55 minutes
Course Soup
Cuisine Mexican
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 Knife
  • 1 Cutting board
  • 1 measuring cup
  • 1 Wooden spoon

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 cup butternut squash cubed
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 1 onion chopped
  • 2 clove garlic minced
  • 2 teaspoon taco seasoning
  • 4 cup chicken broth
  • 1 cup heavy cream
  • 1 can diced tomatoes 14.5 oz
  • salt and pepper to taste
  • 1/2 cup shredded cheese
  • 1/4 cup fresh cilantro chopped

Instructions
 

  • Heat the olive oil in a large pot over medium heat.
  • Add the ground beef and cook until browned, about 5-7 minutes.
  • Stir in the butternut squash, red and green bell peppers, onion, and garlic.
  • Cook the vegetables until they start to soften, about 5 minutes.
  • Add the taco seasoning and stir to combine with the beef and vegetables.
  • Pour in the chicken broth and bring the mixture to a boil.
  • Reduce the heat to low and let the soup simmer for 15 minutes.
  • Stir in the heavy cream and diced tomatoes, then season with salt and pepper.
  • Continue cooking for another 5 minutes until heated through.
  • Remove from heat and let the soup rest for 10 minutes before serving.
  • Serve hot, garnished with shredded cheese and fresh cilantro.

Notes

When cubing the butternut squash, ensure the pieces are uniform in size to allow for even cooking. Adjust the level of taco seasoning to suit your taste preference, and consider adding a pinch of cayenne pepper if you prefer a spicier soup. For a vegetarian version, simply omit the ground beef and use vegetable broth instead of chicken broth.
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