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  • Prep-time: / Ready In:
  • Makes 13 cups

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:

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

  1. 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.
  2. 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.
  3. 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.
  4. 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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(5 from 1 votes)
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Nina3 weeks ago
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Why is it that there is not the option to add this to my Meal Planner? That’s disappointing.

Vic4 weeks ago
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I haven’t tried this yet, but it sounds absolutely delicious. Going to make it soon.

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about the author

Shelli McConnell

Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens test kitchen before moving into an editorial position within DotDash Meredith. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.

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