Taco Soup

A new spin on Taco Tuesdays.


  • 16 oz. grape/cherry tomatoes

  • 1 medium yellow onion: loosely chopped

  • 5 cloves garlic

  • 1 butternut squash; diced into cubes

  • 3 large carrots; sliced into 1/4 inch rounds

  • 32 oz. vegetable broth

  • 1 can coconut milk 1 tbsp. paprika

  • 1 tbsp. cumin

  • 1/8-1/2 tsp cayenne depending on spice preference

  • 1 can black beans; rinsed and drained

  • 1 can yellow corn; rinsed and drained

  • Fresh cilantro and avocado to garnish


  1. Sautee tomatoes, onion, and garlic on high heat until onions are browned and tomatoes are blistered about 10-12 minutes

  2. Add tomato, onion, garlic mixture to a blender or food processer to puree. Can also use an immersion blender.

  3. Combine blended mixture with squash, carrots, vegetable broth, coconut milk, paprika, cumin, and cayenne in a large Dutch oven or pot. Cook on medium-high heat until squash and carrots are fork-tender, about 20-30 minutes.

  4. Add beans + corn and simmer for an additional 10-15 minutes.

  5. Top with cilantro and avocado.

  6. Enjoy!

Soured By: @shelblyhamilton