Author Notes: I first discovered Szechuan pepper in Bon Appetit’s recipe for Spicy Pork and Mustard Greens Soup. With its warm, peppery flavor that slowly builds, it’s usually used in fatty dishes -- but I thought its citrus overtones would be perfect for this light, yet seasonal soup with carrots and butternut squash. Hypothesis confirmed! 

Carrot-Ginger Zinger Soup

Serves 6

• 4cups diced carrots
• 1medium yellow onion, diced
• 2cloves garlic, pressed
• 1apple, peeled and diced
• 2cups butternut squash, diced
• 2tablespoons coconut oil
• 4cups vegetable broth
• 2bay leaves
• 1teaspoon red pepper flakes
• 1teaspoon Szechuan peppercorns
• 1tablespoon freshly grated ginger
• 1teaspoon cumin seeds
• Salt and pepper to taste

1. Heat the coconut oil in a large stockpot over medium heat. Add the diced onion and garlic.
2. When onions are translucent, add in the carrots, Szechuan pepper, red pepper flakes, bay leaves, and cumin, and grate in the ginger. Cook for a minute or two until fragrant.
3. Pour in the broth and bring to a simmer. As the carrots begin to soften, add in the butternut squash. Cover the pot.
4. When both carrots and squash are tender, add in the diced apple. Simmer for 8 to 10 minutes to allow the flavors to meld.
5. Remove the bay leaves. Season with a few large pinches of coarse salt.
6. Remove the pot from the heat and blend with immersion blender. Alternatively, ladle soup into a standing mixer, blend until smooth, and return to the pot.

https://food52.com/recipes/32802-carrot-ginger-zinger-soup