Open tin of Squash or cut squash and onions, cook in liquid if not canned 10 minutes in soup pot.
While squash and onions are heating snap or chop green beans, broccoli to spoon size, then add and stir. Add broth and salt, stir, heat to a boil, then simmer 10 minutes or longer if you like less firm veggies. Add garlic.
Stir. While garlic heats crack an egg and pour in while wisking or stirring. If you don't have a wisk, using a fork to pour the egg through makes it form the strands like in egg drop soup.
Place into bowl, add cheese and fresh cilantro. Serve warm.
It might take a bit of practice to stir and pour through the fork at the same time. I've found if i get the soup in the pot stirring, then i can crack the egg, hold it in one hand, pour it through the fork, then stir while tossing the egg shell into the sink. You could also just wisk the egg in a bowl and then pour it through the fork or wisk while you momentarily stop stirring the soup.