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- Makes 13 cups
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Vampires beware! This scrumptious stew features a whole head of garlic that gets deliciously sweet and gooey as it roasts in the oven. The caramelized garlic paste melds with the savory broth to create a slurpable base that you won’t want to put down. Chunks of meaty delicata squash, earthy turnips, and tangy shallots are roasted to tender perfection and added to the broth alongside farro, butter beans, and kale. The combination of melt-in-your-mouth veggies and chewy grains is absolutely delicious—not to mention the pine nut and panko breadcrumb topping that adds extra crunch and flavor! What’s not to love?
For more squash soups, check out these tasty ideas:
By Shelli McConnell,
Ingredients
- 1 head garlic
- 4 cups cubed peeled butternut squash (¾-inch cubes)
- 1 lb. delicata squash, halved, seeded, and cut into 1-inch pieces
- 1½ cups cubed peeled turnips (¾-inch cubes)
- 4 medium shallots, quartered
- 1 tablespoon apple cider vinegar
- 4 cups low-sodium vegetable broth
- ¾ cup dry farro (not quick cooking)
- 4 cups chopped fresh kale leaves, stems removed
- 1 14.5- to 15.5-oz. can no-salt- added butter beans, rinsed and drained (1½ cups)
- ½ cup chopped fresh parsley
- 1 tablespoon chopped fresh thyme
- 2 teaspoons chopped fresh rosemary
- Sea salt, to taste
- Freshly ground black pepper, to taste
- ½ cup whole wheat panko
- 2 tablespoons chopped pine nuts
Instructions
- Preheat oven to 400°F. Line two baking sheets with parchment paper or silicone baking mats. Cut off top ½ inch of garlic head to expose cloves; place on a double layer of foil. Drizzle with 1 teaspoon water and loosely wrap foil around garlic. Arrange squashes, turnips, and shallots on prepared baking sheets; sprinkle with vinegar. Place baking sheets and garlic packet in oven. Roast 25 minutes or until vegetables are tender, switching baking sheets between oven racks halfway through cooking time.
- Meanwhile, in a 5- to 6-quart Dutch oven combine broth, farro, and 4 cups water. Bring to boiling; reduce heat. Cover and simmer 25 minutes or until farro is tender.
- When vegetables are done, carefully open foil packet of garlic. When cool enough to handle, squeeze out cloves into a bowl and mash until smooth. Chop shallots. Add garlic, shallots, squash, and turnips to Dutch oven. Stir in the next five ingredients (through rosemary). Bring to boiling; reduce heat. Simmer, uncovered, 4 minutes or until kale is tender. Season with salt and pepper.
- Meanwhile, in a small skillet cook panko and pine nuts over medium-low 2 to 5 minutes or until toasted, stirring occasionally. Top servings with panko mixture.
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Comments (6)
(5 from 3 votes)Hi! Do we have nutrition data for this recipe?
Just made this for dinner. It was very good, especially with the panko/pine nut mixture on top. I followed the directions exactly as written. I think I might add a drizzle of balsamic vinegar next time!
I checked out the recipe because it got 5 Stars, only to find that the 5 Stars came from 2 people who haven't made the recipe! This happens on other sites, but I find it happens more on Forks Over Knives. Please consider the reader's time and resources. We want to hear from the people who've actually made the recipe.
Agree!
Why is it that there is not the option to add this to my Meal Planner? That’s disappointing.
I haven’t tried this yet, but it sounds absolutely delicious. Going to make it soon.