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

• 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

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

red, onion, garlic, vegetable broth, toppings, fennel seeds, curcuma

Taken from food52.com/recipes/39338-red-kuri-squash-soup-with-crispy-bulgur-fennel-seeds-curcuma (may not work)