5 Ingredients or Fewer

Red Kuri Squash Soup with Crispy Bulgur, Fennel Seeds & Curcuma

November 17, 2015
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Photo by Charlotte I The Fox + The Knife
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

  • Makes 2 large bowls
  • 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
In This Recipe
  1. 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.
  2. 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.
  3. Add broth until you slighly cover the vegetables, bring to boil and simmer for 20 minutes.
  4. 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.
  5. Mix you soup and serve with the bulgur topping

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