- Prep-time: / Ready In:
- Makes 13 cups
- Serving size: 2 cups
- Print/save recipe
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:
- Spaghetti Squash Pho
- Roasted Red Pepper and Squash Soup with Chickpeas
- Curried Butternut Squash and Cauliflower Stew
- Spicy Thai Noodles with Spiralized Yellow Squash
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.
Per serving (2 cups): 333 calories, 68 g carbohydrates, 15 g protein, 3.4 g total fat, 0.4 g saturated fat, 0 g cholesterol, 255 mg sodium, 14 g fiber, 13 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (10)
(5 from 4 votes)Overall the stew was very good. I did add Better than Bouillon Vegetable base to add more depth and flavor. Prep time is a lot longer if you are preparing whole butternut squash. I didn't give the recipe 5 stars because the vegetables cook at different times and the prep was a bit cumbersom. Next time I would separate the delicata and butternut squash on the trays. Some of the delicata squash took much longer to cook. Without using oil on the veggies ( I understand why Forks over Knives doesn't use oil) the veggies were starting to burn and dry out. I did end up tossing them with olive oil after the 25 minutes. I also ended up cooking the veggies for longer on the stovetop in the broth to cook the delicata squash some more. This recipe took a long time to make which I've found in the past with Forks over Knives, but after all said and done it was very delicious. I also agree with another reviewer that people shouldn't give a recipe 5 stars if they haven't even made it. I would make this again, but definitely know that it's more time consuming with lots of prep (if you buy squash all ready cut up it will save some time) and I'd make provisions for having the different veggies cook more consistently.
This Stew is so delicious! My husband made it last night. Very flavorful!
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!
Also agree. If you haven't made the recipe, please DO NOT comment on it! Especially don't rate it.
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.
If you did not make it, don’t rate it please.