White Gourd and tomato soup

Cut about 4 cup amount of winter squash from the whole. It's about 1 inch length in the middle. Cut off wax peel and remove seeds. Slice them into 1/2 inch thickness pieces.

Heat oil up in a sauce pan. Saut garlic until aromatic for about 15 seconds. Add tomatoes and saut for another 15 seconds on high heat.

Throw in all winter squash and saut for a minute. Add water to submerge the squash. Cook on medium heat for about 20 until the squash is soft and tender.

Season it with salt and pepper. Decorate with green Onion or cilantro before serve.