Squash Soup with Ground Beef, Green Chile
This Squash Soup with Ground Beef and Green Chile is a comforting and hearty dish that combines tender Mexican squash with flavorful ground beef and a hint of spice from roasted green chiles.
It’s a simple yet satisfying meal that’s perfect for chilly evenings or whenever you’re craving a warm, nourishing bowl of soup. With a touch of tomato and a sprinkle of cheese on top, this soup is sure to become a family favorite.
Squash Soup with Ground Beef and Green Chile
Ingredients:
3/4 lb ground beef
3 Mexican squash, diced
3 roasted green chiles, peeled and chopped
1 can (8 oz) tomato sauce
Salt, pepper, and ground garlic to taste
Water (enough to cover the ingredients)
Cheese, for serving (optional)
Instructions:
Brown the Beef:
In a large pot, brown the ground beef over medium heat. Season with salt, pepper, and ground garlic to taste as it cooks, breaking the meat into small crumbles.
Add Vegetables:
Once the beef is browned, add the diced Mexican squash and chopped roasted green chiles to the pot. Stir to combine with the beef.
Incorporate the Sauce:
Pour in the can of tomato sauce, mixing well with the beef and vegetables.
Add Water:
Add enough water to the pot to cover the ingredients. If you prefer a thinner soup, you can add more water. Stir to combine.
Simmer:
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for about 20-25 minutes, or until the squash is tender.
Serve:
Ladle the soup into bowls and top with your choice of cheese, if desired. Serve hot.
Notes:
Squash Variety: Mexican squash is used in this recipe, but you can substitute it with zucchini or yellow squash if needed. Each will give a slightly different texture and flavor.
Green Chiles: Roasting the green chiles before adding them to the soup enhances their flavor. If you prefer a milder soup, use Anaheim or poblano peppers instead of spicier chiles like Hatch or jalapeños.
Tomato Sauce: The tomato sauce adds a rich, tangy base to the soup. You can use a homemade tomato sauce or a low-sodium store-bought version to control the salt content.
Cheese Topping: Adding cheese on top of the soup adds creaminess and a rich flavor. Consider using cheddar, Monterey Jack, or even a Mexican blend. For a healthier option, reduce the amount of cheese or use a low-fat version.
Soup Consistency: The amount of water you add will determine how thick or soupy the final dish is. If you prefer a thicker stew-like consistency, use less water, or allow the soup to simmer longer to reduce the liquid.
Serving Suggestions: This soup pairs well with warm tortillas, crusty bread, or a simple side salad. It also makes for great leftovers as the flavors meld even more after sitting.
Customization: Feel free to add other vegetables like carrots, corn, or potatoes for added texture and nutrition. You can also adjust the seasonings to your taste, adding more garlic or spices as desired.
Nutrition Information:
Serving Size: About 1 1/2 cups (assuming 4 servings total)
Calories: 250 kcal | Protein: 18 g | Carbohydrates: 12 g | Fiber: 2 g | Sugars: 5 g | Fat: 15 g | Saturated Fat: 6 g | Cholesterol: 60 mg | Sodium: 500 mg
Frequently Asked Questions:
Can I use a different type of meat instead of ground beef?
Yes, you can substitute ground beef with ground turkey, chicken, or even pork.
Just be aware that the flavor and fat content will vary depending on the meat you choose.
Can I make this soup vegetarian?
Absolutely! You can omit the ground beef and add more vegetables like beans or mushrooms for a hearty vegetarian version
. You might also consider using vegetable broth instead of water for added flavor.
How do I roast green chiles?
To roast green chiles, place them on a grill or under a broiler, turning them occasionally until the skin is charred and blistered.
Once charred, place the chiles in a covered bowl or plastic bag to steam for about 10 minutes.
This makes the skin easier to peel off.
Then, remove the skin, seeds, and stems before chopping.
Can I use a different type of squash?
Yes, you can substitute Mexican squash with other types like zucchini, yellow squash, or even butternut squash.
Keep in mind that cooking times may vary slightly.
How do I adjust the soup’s consistency?
If you prefer a thicker soup, you can reduce the amount of water added or let the soup simmer longer to allow some of the liquid to evaporate.
For a thinner soup, simply add more water or broth.
Can I freeze this soup?
Yes, this soup freezes well.
Allow it to cool completely before transferring it to an airtight container.
It can be stored in the freezer for up to 3 months.
When ready to eat, thaw it in the refrigerator overnight and reheat on the stove.
What type of cheese works best for this recipe?
Cheddar cheese is commonly used, but you can experiment with other cheeses like Monterey Jack, queso fresco, or even a spicy pepper jack for added flavor.
How spicy is this soup?
The spice level depends on the type of green chiles used and whether you add additional chili powder or spices.
If you prefer a milder soup, use mild green chiles and reduce or omit any extra spicy seasonings.
Can I add other vegetables to the soup?
Definitely! You can add vegetables like bell peppers, corn, or spinach to increase the nutritional value and variety.
Just adjust the cooking time as needed to ensure all vegetables are cooked through.
How long does this soup last in the refrigerator?
The soup will keep in the refrigerator for up to 3-4 days in an airtight container.
Reheat it on the stove or in the microwave before serving.