Last month for my birthday my kids Ryan & his wife Lindsi got me “The Veggetti”. We all laughed at it and quoted lines like “hey family I made it with my Veggetti” & ” check out my Veggetti”. I believe it sounded so funny cause Veggetti kinda sounded like a nickname for a female part. Do you get it? Sorry if you don’t. Anyway after all that I love this thing. Don’t you love it when something does what it says. It’s easy to use,easy clean up and just stores away in the drawer.
It came with a cute little recipe guide that was really informative.
My first try was with Zucchini squash. I prepared it with my “Veggetti” sautéed it in a little olive oil with my house seasoned (consists of kosher salt,garlic and black pepper) threw in some halved grape tomatoes,grated some fresh Parmesan at the end. It was delish and healthy. I served it along side some grilled lamb pops.
I give it 5 out of 5 stars, because it worked and we love the name. Now go get one!
There are a lot of Butternut Squash Soup recipes going around right now but this one has a few different twists to it. It is a lighter version of most soup’s due to the Coconut milk instead of heavy cream, it’s a recipe from Kelly Osbourne‘s diet tips, yes Ozzie Osbourne‘s daughter,that’s where the Halloween part come’s in because Ozzie puts out a Halloween feel don’t you think( I mean biting heads off bats)? Plus nothing says “FALL” like Butternut Squash. She says she ate this a lot while she was loosing her weight.
Kelly’s Butternut Squash Soup
2 Tablespoons extra virgin olive oil
2 garlic cloves, minced
1 medium onion, diced small
1 large, or 2 pounds butternut squash, peeled, seeded, then cut into 1 inch cubes
2 medium carrots, peeled and chopped
1 potato, Yukon gold or russet, cut into 1 inch cubes
4 cups vegetable stock or water
1 cup canned coconut milk
Salt and pepper as needed
1. In a large pot, heat oil to medium-low. Add garlic, onions and a pinch of salt, stirring until translucent, about 3 to 5 minutes.
2. Add squash, carrots, potato and stock, bring to boil, lower heat to a simmer and cook for 25 to 30 minutes or until vegetables can be easily pierced with a fork. Remove from heat and add the coconut milk(see my tip if you can’t find Coconut Milk)
3. Puree soup in a blender, working in batches so you don’t overflow. Season with salt and pepper to taste. ( I used my hand-held stick blender, if you don’t have one get one)
4. Garnish with a sprig of thyme or chopped parsley and a drizzle of good quality extra virgin olive oil.(I used a sprig of thyme and pie crust croutons)
Makes six 1-cup servings. Each serving: 219 cal, 13 g fat.
* I did not have coconut milk in a can, but I did have Cream of Coconut, so I mixed 1/2 cup with 1/2 cup evaporated milk. It probably made calories go out a bit but was very tasty and on the sweet side.