Ingredients

• 1.5 teaspoons cooking oil
• 0.5 pounds ground pork
• 1 clove garlic , minced
• 4 cups peeled , seeded, and diced opo squash
• 1 teaspoon salt
• 2 , 15 ounce
• 2 cups water
• 2 cubess chicken bouillon
• 1.5 teaspoons chopped fresh parsley

Instructions

1. 1 Heat oil in a wok or heavy pot over medium heat; gently cook and stir pork, breaking up meat as it cooks, until browned and crumbly, about 5 minutes. Add garlic; cook and stir until fragrant, about 30 seconds. Add squash and salt; cover wok and cook, stirring 2 to 3 times, over high heat for 2 to 3 minutes.
2. 2 Mix chicken broth, water, and chicken bouillon to squash mixture and bring to a boil; reduce heat to medium-low and simmer, stirring occasionally, until squash is tender and transparent in the soup, 18 to 20 minutes.
3. 3 Remove wok from heat and cool soup slightly. Skim surface to remove accumulated fat. Stir parsley into soup, return soup to a boil, and remove from heat.

Nutrition per serving