Creamy Butternut Squash Pasta with Shrimp/ Prawn

Ingredients:- 

1. 250g of spaghetti (or your favorite pasta)
2. 4 garlic cloves, minced
3. 1 medium size butternut squash, peeled and diced
4. 12 medium peeled and deveined shrimps/ prawns, season with salt
5. 2 cups of water (or chicken broth) #I use prawn broth (combined prawn head and shell, add 2.5 cups of water, boiled, turn to low heat and simmer for 25 minutes
6. 4 slices low fat cheese
7. Salt
8. Dry parsley
9. Parmesan cheese powder

Cooking Method:-
* Cook spaghetti according to the package directions, drained
* Heat oil over medium low heat, add some minced garlic saute till light brown
* Add in shrimps/ prawns, keep turning until it is cooked. Take out, set aside for later
* Heat oil over medium high heat, add butternut squash and minced garlic, saute about 5 minutes
* Add water (chicken of prawn broth), bring to boil
* Turn to low heat, simmer until the butterbut squash is softened, turn off
* Allow to cool slightly, use hand blender to blend until smooth
* Add in cheese slices, spaghetti and shrimps/ prawns, mixed well and season to taste with salt
* Garnish with dry parsley and parmesan cheese powder, serve and enjoy.

Recipe by Vy
Vy's Kitchen

Creamy Mushroom Soup (No butter, cream and Flour version)

Ingredients:- 

1. 600g of whole white mushrooms wash, wiped clean and sliced
2. 1 potato, sliced
3. 1 yellow onion, sliced
4. 5 cloves of garlic, sliced
5. 400ml of water
6. 100ml of milk (I use low fat milk)
7. 250ml of  chicken broth
8. Salt

Cooking Method:-

• Heat the oil in a large saucepan, add the sliced mushroom and cook until the mushrooms release their liquid and turn brown. Take out, set aside for later
• Cook onions, garlic and potato until softened
• Add in cooked mushrooms, stir well.
• Pour in the chicken broth and water, stir and bring to boil
• Turn to low heat, simmer for about 20minutes, turn off
• Pour in the low fat milk
• Allow to cool slightly, use hand blender to blend until smooth
• Season to taste with salt
• Garnish with some dry parsley, serve & enjoy!

Recipe by Vy
Vy's Kitchen