Author Notes
This soup is a celebration of all things Fall. A Red Kuri squash soup, that I cook really simply with no particular twist, I don’t feel that it really needs any. I just go creative on the toppings : crispy bulgur with curcuma and fennel seeds, it adds a little depth to the soup. If you like some heat, I recommend also adding a pinch of chili powder ! —Charlotte I The Fox + The Knife
Ingredients
- Soup
-
2-2,5 pounds
Red Kuri squash
-
1
onion
-
2
garlic cloves
-
vegetable Broth
- Toppings
-
1 tablespoon
fennel seeds
-
1 tablespoon
curcuma
-
1/3 cup
bulgur, dry
Directions
-
Cook the bulgur according to the packet’s instructions. Rinse and cut the Red Kuri squash in large chunks (no need to peel it). Slice the garlic and onion.
-
Heat 1 tbsp of olive oil in a large pot. Cook the onion until translucent, add the garlic and squash. Stir well for 5 minutes. Season to taste.
-
Add broth until you slighly cover the vegetables, bring to boil and simmer for 20 minutes.
-
In a pan, heat 1 tbsp of olive oil, add the curcuma, fennel seeds and bulgur. Cook until the spices have a fragrant smell and the grains begin to pop.
-
Mix you soup and serve with the bulgur topping
See what other Food52ers are saying.