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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
- 2-2,5 pounds Red Kuri squash
- 1 onion
- 2 garlic cloves
- vegetable Broth
- 1 tablespoon fennel seeds
- 1 tablespoon curcuma
- 1/3 cup bulgur, dry
- 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