Butternut Squash Soup Pot Pie

By Hetty Lui McKinnon

Updated November 24, 2025

Linda Xiao for The New York Times. Food Stylist: Spencer Richards.
Ready In
45 min
Rating
5(537)
Comments
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In this deconstructed vegetarian take on pot pie, this lush and velvety stew-like soup is served with a loose golden puff pastry lid, which makes a perfect instrument for dipping. Baking the puff pastry separately ensures all-around shattery crispiness. The earthy sweetness of the butternut squash is lightened up by frozen peas, which add pops of color and brightness, while sour cream which imparts a subtle tart creaminess. Roughly mashed cannellini beans are used to thicken up the soup, adding flavor, body and richness without any extra heaviness. To cut down on prep time, you can use store-bought precut chunks of butternut squash. 

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Ingredients

Yield:4 servings

  • 2 tablespoons extra-virgin olive oil 

  • 1 yellow onion, diced 

  • 2 celery stalks, diced 

  • Salt and pepper 

  • 2 garlic cloves, finely chopped

  • 4 thyme sprigs, leaves picked 

  • 3 pounds butternut squash, peeled, seeds discarded and cut into 1-inch pieces (about 5 cups total) 

  • 2 cups vegetable stock

  • 1 (14-ounce) sheet puff pastry (thawed but cold)

  • 1 large egg, beaten with 1 tablespoon of water 

  • White or black sesame seeds (optional)

  • 1 (14-ounce) can cannellini beans, rinsed 

  • ½ cup sour cream

  • 2 cups frozen peas

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

125 grams carbs; 63 milligrams cholesterol; 1074 calories; 30 grams monosaturated fat; 8 grams polyunsaturated fat; 15 grams saturated fat; 57 grams fat; 19 grams fiber; 1938 milligrams sodium; 26 grams protein; 15 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

    1. Step 1

      Heat oven to 375 degrees. Line a sheet pan with parchment paper. 

    2. Step 2

      Heat a large Dutch oven or pot on medium-high until hot. Add the olive oil, onion and celery; season with salt and stir until softened and starting to color, 2 to 3 minutes. Add the garlic and thyme and stir until fragrant, 30 to 45 seconds. 

    3. Step 3

      Stir in the butternut squash and vegetable stock, cover and bring to the boil. Reduce heat to medium and cook until the butternut squash is tender, 15 to 18 minutes. 

    4. Step 4

      Meanwhile, lay out the puff pastry onto a cutting board. (If it’s still cold, it shouldn’t stick, but if it feels too soft, dust your surface with a little flour.) Cut the pastry into four equal rectangles, each about 4 by 6 inches. (They can be larger or smaller, based upon how big your piece of pastry is.) 

    5. Step 5

      Transfer the pastry to the lined sheet pan, leaving a 1-inch gap between each piece. Brush the top of each piece with the egg wash and scatter with some sesame seeds, if using. Place in the oven and bake until puffed, golden and crispy, 15 minutes. 

    6. Step 6

      Place the cannellini beans into a bowl and roughly mash a portion of them with a fork. Uncover the butternut squash, add the beans and stir to combine. Cook, uncovered, until thickened, about 5 minutes. Stir in the sour cream and peas and heat until everything is warmed through. Taste and season well with salt and pepper. 

    7. Step 7

      To serve, ladle the butternut squash mixture into bowls and top with a piece of puff pastry. Serve immediately.

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Ratings

5 out of 5
537 user ratings
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Comments

Anne

Made as written, but w/o celery, as SOMEONE snacked on the celery we had. SOOO yummy. (fresh ground black pepper on top for serving) Follow instructions on the puff pastry package for that component..the NYT heat was too low and time too short, compared to what our brand's box said. Family loved this on a cool autumn evening.

Justine

I love this idea BUT I don’t think I’ll use puff pastry (which I would have to buy frozen from the store); instead I’ll accompany with the drop biscuits which won’t really add to the prep time!

fran's mom

How in God's green heck is this pot pie? It's soup with bread.

Nick J

I agree that it was a little bland and I quadroupled the thyme. I have more sprigs and I might cook them up and add them later. I had add two more cups of broth. The butternut squash wasn’t anywhere near covered. But adjusted all the flavors for it. I’ll make it again and I think roasting the butternut squash with the seeds will add a lot. Also, I want to simmer it down, make a vegan version, and put in a pie crust for a friend. :)

Catharine

We made it into a Three-sisters soup, substituting frozen corn for the frozen peas. With a little extra pepper, it was quite good. Should have put parsley or something for visual appeal when we replace the peas, as it was all yellow!

Nik

Can I use sweet potato in place of the squash?

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