Vietnamese Kabocha Squash Soup Recipe by Tasty

Cut the kabocha squash in half lengthwise with a sharp knife

Scoop out the seeds with a spoon, then split the squash into wedges

Cut the wedges into 1-inch pieces and trim off the peel

Bring the water to a boil in a large pot over medium heat

Add the squash and cook until tender

Heat the oil in a large pan over medium-high heat

Add the garlic and sauté until fragrant

Add the ground pork, breaking up with chopsticks or a wooden spoon, then season with 1 tablespoon of fish sauce, the sugar, and black pepper to taste

Cook until the pork is mostly no longer pink

Stir in half of the spring onions, then increase the heat to high and fry the pork until starting to brown around the edges

Transfer the pork mixture to the pot with the squash, along with the remaining tablespoon of fish sauce and remaining spring onions

Season with salt, black pepper, and more fish sauce to taste

Ladle into bowls and serve hot

Enjoy!