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!
I drizzled some nutty lemon-tahini dressing on top. If you don't want a whole batch, just mix a little bit of tahini with lemon juice and olive oil, and season with salt and pepper. —Kallee Lins
Test Kitchen Notes
Carrot-ginger soup is a staple, and this one is no different. There are lots of ingredients going on: butternut squash, apple, and cumin. I love the addition of cumin because it gives a depth of flavor that is needed. Otherwise, the carrots and ginger shine through as the dominant flavors in the dish. The author doesn't state what kind of apple to use, but I had Granny Smith on hand -- I wonder if a sweeter apple might add a bit more sugar to the recipe to balance the flavors even more. —DeannaMarie
medium yellow onion, diced
cloves garlic, pressed
apple, peeled and diced
butternut squash, diced
red pepper flakes
freshly grated ginger
salt and pepper to taste
In This Recipe
Heat the coconut oil in a large stockpot over medium heat. Add the diced onion and garlic.
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.
Pour in the broth and bring to a simmer. As the carrots begin to soften, add in the butternut squash. Cover the pot.
When both carrots and squash are tender, add in the diced apple. Simmer for 8 to 10 minutes to allow the flavors to meld.
Remove the bay leaves. Season with a few large pinches of coarse salt.
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.