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Step 1
Divide the squash along the grooves.Note: The vegetable is naturally hard, so use a large cleaver or knife.
Step 2
Use a smaller knife to peel away the skin.
Step 3
Run the same small knife along the part where the soft and firm parts meet to remove the seeds.
Step 4
Cut the vegetable into chunks, roughly 10cm (4") thick or to preference.
Step 5
Bring the water to a boil and add the vegetables in to cook.
Step 6
Meanwhile, use a mortar and pestle to pound the spring onion heads until they're split. Alternatively, use a large cleaver to slap at it.
Step 7
Add oil to a small saucepan on medium heat and cook the spring onion heads for 30 seconds or until fragrant.
Step 8
Turn the heat to high and add the pork mince in to cook for 5 minutes or until cooked.
Step 9
Pour the mince into the soup and season. Let it come to a boil and simmer for another 20 minutes or until the vegetable has softened.
Step 10
Serve hot as is!