This paleo taco soup is creamy and comforting, and can be made in 30 minutes or less! Whole30 Taco Soup is perfect served with cornbread or salad.
How to make this Whole30 Taco Soup
Start by sauteing the ground beef and onion, add all the remaining ingredients, and simmer until done. Stir in cashew cream, and enjoy your paleo taco soup!
Tips for making this recipe
- To make prep easier, buy pre-cut butternut squash from the freezer section of the grocery store, or with the pre-cut veggies in the produce section
- Make a double batch and freeze the extras so you have an extra meal on hand for a busy day
- This can be made in the Instant Pot for a super quick meal!
What do you eat with paleo taco soup?
You could serve it with a simple side salad, cauliflower rice tossed with cilantro, paleo cornbread, or Simple Mills crackers. Most veggies pair well with this soup, so throw a pan of veggies in the oven to roast while the soup is cooking. The options are endless!
Can I freeze taco soup?
Yes, this recipe freezes really well! I like to freeze it in glass storage containers, but you could also use plastic or zipper freezer bags. This can be stored in the freezer for up to 3 months, and defrosted in the refrigerator until its ready to be reheated.Print
This Whole30 taco soup is creamy and comforting, and can be made in 30 minutes or less!
1 lb ground beef
1 onion, diced
1 red bell pepper, diced
3 cups cubed butternut squash
1 cup salsa
4 cups beef broth
2 cups water
1 1/2 teaspoons salt
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon pepper
1 cup raw cashews, soaked overnight or in boiling water for 1 hour
1/2 cup non-dairy milk
Brown ground beef and onion until beef is fully cooked. Add bell pepper, butternut squash, salsa, beef broth, water, salt and seasonings. Bring to a boil, and simmer until butternut squash is tender, about 20 minutes. While the soup is cooking, make the cashew cream by adding cashews and milk to a blender and blending until smooth. When soup is done, stir in cashew cream and serve!
Using the saute function, cook ground beef and onion until beef is fully cooked. Add bell pepper, butternut squash, salsa, beef broth, water, salt and seasonings and place the lid on the pot. Set pressure cook to 5 minutes. While the soup is cooking, make the cashew cream by adding cashews and milk to a blender and blending until smooth. When soup is done, manually release the pressure, stir in cashew cream and serve!
Keywords: whole30 taco soup, paleo taco soup