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

1. 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. 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. 3

   Add broth until you slighly cover the vegetables, bring to boil and simmer for 20 minutes.

4. 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. 5

   Mix you soup and serve with the bulgur topping

* Per serving · 4 servings · Values may vary.

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