Host The Toast http://hostthetoast.com a Kitchen Kapers blog Thu, 30 Oct 2014 15:29:55 +0000 en-US hourly 1 http://wordpress.org/?v=4.0 Baked Green Bean Fries with Sriracha Salt and Light Wasabi Ranch Dip http://hostthetoast.com/baked-green-bean-fries-sriracha-salt-light-wasabi-ranch-dip/ http://hostthetoast.com/baked-green-bean-fries-sriracha-salt-light-wasabi-ranch-dip/#comments Thu, 30 Oct 2014 15:17:35 +0000 http://hostthetoast.com/?p=3562 Let’s pretend there was a girl who ate far too often at TGI Friday’s for many, many years.  And, still pretending of course, this girl ordered Green Bean Fries every time.  She also ate them all.  Every time.  And then maybe, if she was feeling particularly gluttonous (and she usually was), she would get a second... 

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Let’s pretend there was a girl who ate far too often at TGI Friday’s for many, many years.  And, still pretending of course, this girl ordered Green Bean Fries every time.  She also ate them all.  Every time.  And then maybe, if she was feeling particularly gluttonous (and she usually was), she would get a second order, and she’d eat all of those as well.  Then she would complain to her friend Wesley about how she was “going to die” because she was “so, so full” and ask over and over again why she always did this to herself.

What a weirdo, right?  Totally not talking about myself here.

Baked Green Bean Fries with Sriracha Salt and Light Wasabi Ranch Dip.  Crispy, tasty, and guilt-free.  You're going to love these as an appetizer or side dish! | hostthetoast.com

Anyway, after years of the same old song and dance, this pretend girl decided to try making a baked version at home.  She expected the worst.  They’d probably be soft and floppy and not nearly as tasty if they weren’t fried, or so she thought.

But after one bite of her creations, she fell in love.  They were crispy.  They were delicious.  They were even better than the ones she used to get at Friday’s.

Okay, I am talking about myself and these Baked Green Bean Fries with Sriracha Salt and Light Wasabi Ranch Dip.   I know, it’s a shocking twist to the story.

It’s no secret that I’m prone to food obsessions, and yes, Green Bean Fries are one of them.  They’re just so addictive, especially when you have that sinus-clearing Wasabi Ranch with it.  Add a sprinkle of Sriracha Salt, and there’s no way you’ll be able to eat just one.  It’s physically impossible.

My mom, however, did not think that sounded appealing.  When I told her I was making these, she said, “Okay, but I’m not going to eat any.  I really am not a fan of green beans”.

Baked Green Bean Fries with Sriracha Salt and Light Wasabi Ranch Dip.  Crispy, tasty, and guilt-free.  You're going to love these as an appetizer or side dish! | hostthetoast.com

When they finished cooking, she decided to be adventurous and “try just one”.

Five minutes later, we were practically fighting over the last Green Bean Fry.

Baked Green Bean Fries with Sriracha Salt and Light Wasabi Ranch Dip.  Crispy, tasty, and guilt-free.  You're going to love these as an appetizer or side dish! | hostthetoast.comBaked Green Bean Fries with Sriracha Salt and Light Wasabi Ranch Dip.  Crispy, tasty, and guilt-free.  You're going to love these as an appetizer or side dish! | hostthetoast.com

“I can’t believe that these are baked!  Or that they’re green beans, and that I actually like them,”  my mom said.  “I could eat these all the time, and I wouldn’t even miss real fries.”

Score!  I’m tellin’ ya, even the most dead-set green bean haters will love these!

Baked Green Bean Fries with Sriracha Salt and Light Wasabi Ranch Dip.  Crispy, tasty, and guilt-free.  You're going to love these as an appetizer or side dish! | hostthetoast.com

I mean, what’s not to love?  They’re pretty much the perfect appetizer or side dish.  Beware, though, they will steal the show from the main course!

Give them a try… and make sure you make plenty to share so it doesn’t get violent.  It can be scary and hostile when there aren’t enough Green Bean Fries to go around.

Oh, and the Sriracha Salt is easy to make and it is great on EVERYTHING.  Meats, vegetables, anything you can think of.  It also makes a wonderful gift, so keep it in mind for small holiday presents!

Baked Green Bean Fries with Sriracha Salt and Light Wasabi Ranch Dip
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • For the Sriracha Salt:
  • ⅓ cup kosher salt
  • 1 tablespoon sriracha
  • For the Dip:
  • 1 tablespoon wasabi
  • 1 teaspoon vinegar
  • ⅓ cup light ranch dressing
  • Sriracha Salt, to taste
  • For the Beans:
  • 1 pound green beans, trimmed
  • 2 large eggs
  • ¾ cup flour
  • ½ cup seasoned breadcrumbs
  • ½ cup panko breadcrumbs
  • ½ teaspoon Sriracha Salt
  • Nonstick spray
Directions
  1. Start by making the Sriracha Salt. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. In a plastic sandwich bag, combine the salt and sriracha. Shake and move the salt around until it is evenly coated in the sriracha.
  3. Sprinkle the salt on the baking sheet, breaking up any large chunks. Put in the preheated oven for one minute and then turn off the heat. Let sit in the warm oven for about an hour longer, or until completely dry and reddish-brown. Remove from the oven and crumble any remaining chunks. Pour into a container to store.
  4. Prepare the green beans. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
  5. Put the flour in a shallow bowl. Beat the eggs in another. Whisk together the seasoned breadcrumbs, panko breadcrumbs, and a half teaspoon of Sriracha Salt in a third.
  6. Dip the green bean fries in the flour, and then in the egg, coating well. Allow excess egg to drip
  7. off and then transfer to the breadcrumb mixture. Coat with the breadcrumbs, pressing down slightly to help the breadcrumb mixture adhere. I recommend using separate spoons to transfer the beans and coat in each bowl so that you don't wind up with breadcrumb-crusted fingers!
  8. Transfer the coated green beans to the baking sheet and spray liberally with nonstick spray.
  9. Bake for 10 minutes, then flip and bake for an additional 3-5 minutes, or until crispy and golden-brown.
  10. While the green bean fries bake, combine the ranch, vinegar, and wasabi in a small bowl. Taste and add more wasabi if you'd like a stronger hot taste. Sprinkle with just a pinch of Sriracha Salt.
  11. Taste the fries. Sprinkle with additional Sriracha Salt to finish, if you'd like. Serve warm with the Light Wasabi Ranch Dip.

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Slow Cooker Sausage, Spinach, and Artichoke Dip http://hostthetoast.com/slow-cooker-sausage-spinach-artichoke-dip/ http://hostthetoast.com/slow-cooker-sausage-spinach-artichoke-dip/#respond Mon, 27 Oct 2014 15:52:00 +0000 http://hostthetoast.com/?p=3549 Lately, I’ve been thinking a lot about that Spinach and Artichoke Dip Alfredo I made last year.  And the oft requested Crab and Artichoke Dip.  Oh, and Spinach Dip Bites, too!  Mainly because they’re all freakin’ delicious, but also because I have an obsession with any recipe that uses a ton of cheese, spinach, and/or artichokes.... 

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Lately, I’ve been thinking a lot about that Spinach and Artichoke Dip Alfredo I made last year.  And the oft requested Crab and Artichoke Dip.  Oh, and Spinach Dip Bites, too!  Mainly because they’re all freakin’ delicious, but also because I have an obsession with any recipe that uses a ton of cheese, spinach, and/or artichokes.

Slow Cooker Sausage, Spinach, and Artichoke Dip.  This super cheesy crock pot dip is going to be your new favorite appetizer for parties, tailgates, and more.  Best of all, it's so simple to whip together! | hostthetoast.com

I thought about remaking all of those recipes so I could enjoy them again, but I told myself, “NO, MORGAN.  IF YOU’RE GOING TO COOK, YOU NEED TO MAKE SOMETHING NEW FOR THE BLOG.  GET IT TOGETHER.”  I just don’t have the time or patience to cook the same thing more than a few times when there’s so many new recipes to explore.

So you know what I did?  I came up with this awesome Slow Cooker Sausage, Spinach, and Artichoke Dip, and then I made it again.  And then I made it AGAIN.  So much for not repeating recipes!

I couldn’t help myself, though.  This dip requires hardly any time or patience, and it is so flavorful, so cheesy, so easy to make, and such a huge hit at parties that it’s definitely secured a place in my top favorite appetizer recipes!  I served the Slow Cooker Sausage, Spinach, and Artichoke dip at a jewelry party I threw last week and was asked for the recipe at least 20 times.

Slow Cooker Sausage, Spinach, and Artichoke Dip.  This super cheesy crock pot dip is going to be your new favorite appetizer for parties, tailgates, and more.  Best of all, it's so simple to whip together! | hostthetoast.com

(Probably half of those were requests from my friend Rachel, who I can only imagine has been checking the blog every day to see if it’s gone up yet.  I bumped this post up on my list just for you, Rach.)

Speaking of the jewelry party, if I’m all blinged the next time you see me, it’s because I got a ton of free jewelry for hosting.  I’m going to lose it all, because I somehow always manage to do that, but for a few weeks at least I’m gonna be layering the stuff on.  A walking bundle of faux turquoise, cubic zirconia, and sterling silver.

Please pretend that I’m as great at coordinating it with my outfits as the jewelry lady told me I’d be.

Slow Cooker Sausage, Spinach, and Artichoke Dip.  This super cheesy crock pot dip is going to be your new favorite appetizer for parties, tailgates, and more.  Best of all, it's so simple to whip together! | hostthetoast.com

I might not be great at figuring out the finer details of “fashion jewelry” –Can you mix silver and gold?  Is there such a thing as being too matchy-matchy?  How did she do that cool crochet thing in the presentation that I’m never going to be able to recreate with the necklace I got?– but if there’s one thing I am great at, it’s showing you the cheesiest recipes out there.  I don’t mean to toot my own horn, but do you see those strands?  Yeah, that’s the perfect mixture of mozzarella, parmesan, asiago, and cream cheese.

The kind of melted cheese mixture that melts your heart.

Slow Cooker Sausage, Spinach, and Artichoke Dip.  This super cheesy crock pot dip is going to be your new favorite appetizer for parties, tailgates, and more.  Best of all, it's so simple to whip together! | hostthetoast.com

Oh, and if you’ve never put sausage with spinach and artichoke dip before, now is the time.  You’re going to wonder why it isn’t always served that way.  Trust me.

Slow Cooker Sausage, Spinach, and Artichoke Dip
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 1 lb Italian sausage
  • 1 teaspoon olive oil
  • 2 (14 oz) canned artichoke hearts (not in vinegar!), drained and chopped
  • 1 (10 oz) package frozen spinach, thawed and squeezed dry
  • 8 oz plain greek yogurt
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1½ cups mozzarella cheese, shredded
  • ¾ cup parmesan cheese, grated
  • ¾ cup skim milk
  • ¾ cup asiago cheese, shredded
  • ⅓ cup mayo
  • 1 tablespoon red wine vinegar
  • ¼ teaspoon black pepper
  • ½ teaspoon salt
  • 1 (8 oz) package cream cheese, cubed
Directions
  1. Remove the sausage from the casings and discard the casings. Heat the oil in a frypan over medium-high, and brown the sausage, breaking it up as it cooks. Once browned, place the sausage into your crock pot. Add the artichoke hearts, spinach, mayo, onion, garlic, parmesan, milk, asiago, mozzarella, greek yogurt, vinegar, pepper, and salt in the crock pot.
  2. Stir well to combine and then top with the cubed cream cheese.
  3. Cover and cook on low for 3-4 hours.
  4. After the 3-4 hours have passed, uncover the crock pot and stir to further combine the ingredients. Let cook for an additional 15 minutes.
  5. Top with a little extra sprinkle of parmesan and serve with bread or chips.

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Rosemary Olive Oil Crock Pot Bread, Take 2! Plus a recipe for Olive Oil Herb Dip http://hostthetoast.com/rosemary-olive-oil-crock-pot-bread-take-2-plus-recipe-olive-oil-herb-dip/ http://hostthetoast.com/rosemary-olive-oil-crock-pot-bread-take-2-plus-recipe-olive-oil-herb-dip/#comments Fri, 24 Oct 2014 15:50:54 +0000 http://hostthetoast.com/?p=3540 As I write this post, there is a photo over on the right-hand side of the blog, staring me in the face, right down into the depths of my soul.  It’s a photo that I am totally not proud of in any way, shape or form.  It’s a photo that I have GOT to get... 

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As I write this post, there is a photo over on the right-hand side of the blog, staring me in the face, right down into the depths of my soul.  It’s a photo that I am totally not proud of in any way, shape or form.  It’s a photo that I have GOT to get rid of already before it drives me crazy.

Rosemary Olive Oil Crock Pot Bread!  That's right, this bread is actually made in the slow cooker, and it comes out so tender and flavorful!  It's become one of my most popular recipes of all time! | hostthetoast.com

By the time you read this, it will hopefully be gone, but just know that my previous pictures for Rosemary Olive Oil Crock Pot Bread were dead ugly.  I’m talking embarrassingly ugly. (If you don’t believe me, you can just check here.  I’m going to make a new first photo, but if you scroll down just a tad, you’ll see what I mean.)

Despite the fact that the pictures were not my best by a longshot, that recipe has wound up being one of my most popular recipes of all time.  How?  Why?  I have no idea.  But luckily people have decided to give it a chance, because it has gone over really well with the people who’ve made it!

Now I’m finally giving the recipe the respect it deserves with (hopefully) more appetizing new pictures.

Rosemary Olive Oil Crock Pot Bread!  That's right, this bread is actually made in the slow cooker, and it comes out so tender and flavorful!  It's become one of my most popular recipes of all time! | hostthetoast.com

Now, you might find yourself asking, “What’s so wonderful about this bread that you had to make two posts dedicated to it?”

Well, it’s partially the crisp crust, and partially the very tender inside.  Oh, and we can’t forget about the rosemary and olive oil flavor that makes it a great pair with soups, salads, or pasta.  Oh!  It’s also vegan!  Oh, oh!  It’s also really easy to make, which earns it an automatic 5000 awesome points, of course!

I’m getting a little too excited about this.

Rosemary Olive Oil Crock Pot Bread!  That's right, this bread is actually made in the slow cooker, and it comes out so tender and flavorful!  It's become one of my most popular recipes of all time! | hostthetoast.com

As I mentioned in my last post, you don’t need a stand mixer to make Rosemary Olive Oil Crock Pot Bread.  You don’t have to heat your house up on hot days, nor do you have to use up oven space while you prepare dinner, but you’ll still have a delicious loaf of bread to accompany your meal.  You don’t need a bread making machine.  You don’t need to have any previous bread-making experience– I’m telling you, you can make this!

I also whipped together an Olive Oil Herb Dip for your bread that takes just a couple of minutes and tastes just like the kind you get at your favorite Italian restaurant.  Yes, that dip.  You know you love that dip.  Who doesn’t?

Maybe I’m projecting there, but truly, these recipes are winners.  Try them yourself and see what all the hype is about!

Rosemary Olive Oil Crock Pot Bread, Take 2! Plus a recipe for Olive Oil Herb Dip
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
For the bread:
  • 3½ cups all purpose flour
  • 1 packet dry active yeast (2¼ teaspoons)
  • 1¼ cups warm water
  • ¼ cup fresh rosemary, chopped, divided
  • 3 tablespoons extra virgin olive oil, plus more for drizzling
  • 1 teaspoon sugar
  • 1 teaspoon sea salt or kosher salt, divided
You will also need:
  • Parchment paper
  • Paper towels
  • Crock Pot
For the Dip:
  • 3 cloves fresh garlic, minced
  • ½ teaspoon fresh rosemary, chopped
  • ¼ teaspoon dried oregano
  • ¼ teaspoon dried basil
  • ¼ teaspoon kosher salt
  • Red pepper flakes, to taste
  • 1 teaspoon Parmesan cheese, grated
  • ¼ cup extra virgin olive oil
Directions
  1. In a large bowl, mix together the water, yeast, and sugar. Let sit 10 minutes. The mixture should become bubbly.
  2. Stir in half of the salt (1/2 teaspoon), half of the rosemary (2 tablespoons), the 3 tablespoons of extra virgin olive oil, and all of the flour. Mix until fully combined. Work it together with your hands, if necessary.
  3. Lightly grease a large bowl and place the dough in. Cover it with a kitchen towel and leave the dough in a warm, draft-free area. Let it sit and rise for 1 hour.
  4. Remove the dough from the bowl and gently roll it into a ball on a floured surface. Let it sit for another 20 minutes.
  5. Set the crock pot to high. Line the crock pot with two pieces of parchment paper, leaving at least 2 inches hanging out of each side of the crock pot. Place the dough in the crock pot and sprinkle it with the remaining salt and rosemary.
  6. Drape paper towels over the top of the crock pot and then place the lid on. This should capture any moisture that would sit on the lid and prevent it from dripping back onto your bread.
  7. Cook the bread for 2 hours, and remove from the crock pot. It will most likely still be a bit pale on the outside. It tastes great this way, but I like to put mine on a baking sheet lined with parchment paper and put it under the broiler for a quick few minutes to get a crunchier, darker crust. Watch the bread the whole time to ensure that it does not burn.
  8. Let cool before slicing. As the bread cools, combine all of the dip ingredients in a bowl or dish and mix well. Serve the bread warm with the Olive Oil Herb Dip!

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Sizzling Broccoli, Cheddar, and Chicken Skillet http://hostthetoast.com/sizzling-broccoli-cheddar-chicken-skillet/ http://hostthetoast.com/sizzling-broccoli-cheddar-chicken-skillet/#comments Wed, 22 Oct 2014 15:58:13 +0000 http://hostthetoast.com/?p=3529 Do you love cheese-smothered chicken?  Is broccoli and cheddar soup your weakness?  Are you afraid that I’m going to ruin your streak of healthier eating with all of these hunger-inducing questions? If you answered “yes” to these questions, then prepare to be amazed. Behold, Sizzling Broccoli, Cheddar, and Chicken Skillets.  There’s juicy, marinated chicken, perfectly-cooked... 

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Do you love cheese-smothered chicken?  Is broccoli and cheddar soup your weakness?  Are you afraid that I’m going to ruin your streak of healthier eating with all of these hunger-inducing questions?

If you answered “yes” to these questions, then prepare to be amazed.

Sizzling Chicken, Broccoli, and Cheddar Skillet!  Way healthier than those from your favorite chain restaurants, but even more delicious! | hostthetoast.com

Behold, Sizzling Broccoli, Cheddar, and Chicken Skillets.  There’s juicy, marinated chicken, perfectly-cooked broccoli, fluffy brown rice, plenty of sharp cheddar cheese sauce, and a whole ton of tastiness going on right here…

…and that’s coming from a lady who does not like broccoli.

Sizzling Chicken, Broccoli, and Cheddar Skillet!  Way healthier than those from your favorite chain restaurants, but even more delicious! | hostthetoast.com

That’s right.  I typically avoid broccoli at all costs because I grew up eating steamed-in-the-microwave frozen broccoli and that’s just not my jam.  But as I discovered when I made this sizzling skillet, sauteed broccoli is absolutely amazing.  Who was keeping this knowledge from me?  And why?  What kind of sick, twisted person doesn’t let a girl know about how to make her veggies tasty?!  I need answers!

Sizzling Chicken, Broccoli, and Cheddar Skillet!  Way healthier than those from your favorite chain restaurants, but even more delicious! | hostthetoast.com

But I digress.

This recipe is leagues healthier than the typical sizzling skillet at your favorite restaurant chains, but still super scrumptious! (Yes, I said scrumptious.) Plus, who doesn’t love a sizzling dish to warm them up when the cold weather hits?

Sizzling Chicken, Broccoli, and Cheddar Skillet!  Way healthier than those from your favorite chain restaurants, but even more delicious! | hostthetoast.com

Skinny Sizzling Broccoli, Cheddar, and Chicken Skillet
 
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
  • 2 (4 oz) chicken breasts, pounded to ½ - ¾" thick
  • 1 cup brown rice, cooked according to package directions
  • 1 tablespoon fresh parsley, chopped, to garnish
For the marinade:
  • 5 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped
  • ¼ cup olive oil
  • 1 teaspoon crushed red pepper flakes
  • Salt and pepper
For the cheddar cheese sauce:
  • 1 cup skim milk, divided
  • 1 tablespoon all-purpose flour
  • ¼ teaspoon salt
  • ½ cup sharp cheddar cheese, shredded (light cheddar cheese, works, too)
For the broccoli:
  • 1 small head broccoli, cut into florets
  • Salt and pepper, to taste
Directions
  1. In a freezer bag, combine the marinade ingredients and add in the chicken breasts. Refrigerate overnight or for at least 2 hours.
  2. Heat a cast iron skillet over medium-high heat. Add in the chicken breasts and reserve excess marinade. Cook until cooked through, about 6 minutes per side. Remove chicken to a plate and tent with foil to keep warm.
  3. In a separate small saucepan over medium heat, whisk together the flour and about ¼ cup of the milk. Slowly whisk in the remaining milk and the salt. Bring to a gentle boil, stirring often.
  4. Reduce to a simmer and allow mixture to thicken, stirring constantly, about 3 minutes.
  5. Stir in the cheese, a bit at a time, until melted and completely combined. Keep over low heat, stirring regularly, until ready to use.
  6. In the cast iron skillet over medium heat, add 2 tablespoons of the reserved marinade and discard the remaining marinade. Reduce heat to medium. Add in the broccoli and saute until bright green and beginning to brown lightly in spots, stirring and turning often, about 3 minutes. Season with salt and pepper, to taste.
  7. Remove the broccoli and place on the plate with the chicken. Increase the heat on to high and let the pan sit for a minute or so to get steaming hot.
  8. Remove the skillet from heat and pour ½ of the cheese sauce onto the hot skillet. Quickly add the chicken, broccoli, and rice on top of the cheese sauce, and then pour over the remaining cheese sauce. Sprinkle the chopped parsley on top, to garnish, and serve while still sizzling.

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Thai Coconut Curry Butternut Squash Soup http://hostthetoast.com/thai-coconut-curry-butternut-squash-soup/ http://hostthetoast.com/thai-coconut-curry-butternut-squash-soup/#comments Mon, 20 Oct 2014 15:04:04 +0000 http://hostthetoast.com/?p=3521 Right now, I’m sipping hot coffee, trying desperately not to burn my mouth. I have my coat on (inside the office), a sweater, and a t-shirt, and I’m still cold. I had to warm up my car for 10 minutes this morning. Hello, freezing Fall weather.  I’ve been anticipating your arrival. There are two ways... 

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Right now, I’m sipping hot coffee, trying desperately not to burn my mouth.

I have my coat on (inside the office), a sweater, and a t-shirt, and I’m still cold.

I had to warm up my car for 10 minutes this morning.

Hello, freezing Fall weather.  I’ve been anticipating your arrival.

Thai Coconut Curry Butternut Squash Soup.  I'm obsessed!  So flavorful and satisfying on a cold Fall day.  | hostthetoast.com

There are two ways that I love to warm myself up with food when the days cool down: lots of spice and hot foods.  That’s what makes this Thai Coconut Curry Butternut Squash Soup absolutely perfect for this time of year.

Thai Coconut Curry Butternut Squash Soup.  I'm obsessed!  So flavorful and satisfying on a cold Fall day.  | hostthetoast.com

My mom and I are obsessed with this soup, and to be completely honest, neither of us are normally the hugest fans of squash.  (GASP!  I know, that’s almost blasphemous to say in squash season.)

However, there’s just something about the combination of fragrant red curry paste, creamy coconut milk, sour limes, and slightly sweet squash that makes me swoon.  I could honestly eat this soup for dinner every night.  Every. Night.

Thai Coconut Curry Butternut Squash Soup.  I'm obsessed!  So flavorful and satisfying on a cold Fall day.  | hostthetoast.com

By the way, prepare for many more soup recipes to come.  I’m thinking after Thanksgiving I may do a “7 Days of Soup” special– let me know what you think about that.

In the mean time, make this Thai Coconut Curry Butternut Squash Soup, taste it, devour it all, and make it again a thousand times because it’s going to be your new favorite cold-weather recipe.

 

Thai Coconut Curry Butternut Squash Soup
 
Prep time
Cook time
Total time
 
Adapted from http://www.myrecipes.com/recipe/thai-butternut-soup
Author:
Serves: 4
Ingredients
  • 1 tablespoon canola oil
  • 2 cloves garlic, minced
  • 1 small yellow onion, diced
  • 1 teaspoon ginger, freshly grated
  • 1½ tablespoons Thai red curry paste
  • 2 cups chicken or vegetable broth
  • 4 cups butternut squash, peeled, seeded, and cut into 1" cubes
  • 1 (15-ounce) can coconut milk
  • Juice of ½ lime
  • ½ teaspoon Sriracha, optional
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • ⅓ cup cilantro, chopped, to garnish
  • ⅓ cup unsalted, dry-roasted peanuts, chopped, to garnish
  • Naan, to serve
Directions
  1. Heat the oil in a large soup pot over medium heat. Add in the garlic and onion, and saute until soft and fragrant, about 3 minutes. Add in the ginger and curry paste and stir to combine with the onion and garlic. Cook for 3 more minutes, stirring often.
  2. Add in the raw butternut squash cubes and slowly pour in the broth, stirring to combine. Bring to a boil and then reduce heat to a simmer and cover. Cook for 20 minutes, or until butternut squash is tender. Remove from heat and let cool for a few minutes.
  3. Pour the soup into a blender in batches and blend until smooth. Pour the blended soup back into the soup pot over medium heat and warm through, stirring occasionally.
  4. Before serving, remove from heat and mix in the coconut milk (saving a few tablespoons to garnish), lime juice, salt, pepper, and Sriracha (if using). Mix well. Pour into bowls and drizzle the remaining coconut milk on top. Swirl the coconut milk with your spoon or a toothpick. Sprinkle with chopped cilantro and chopped peanuts. Serve warm with Naan bread.

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