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(91)
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
91 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.

fran's mom

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

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!

Rachel

I made this yesterday. started out following the recipe exactly but had to make changes as I went because it wasn't making sense. I chopped up 3 lb of squash but it was an ungodly amount so I only used half. I used an extra half of an onion and sauteed until fully browned. I had to double the amount of stock. Half the amount of peas. Kinda bland so added more salt, thyme, and about a teaspoon worth of dried sage. It was okay with those changes. Today I took the remaining squash and boiled it in veggie stock along with some frozen soup veggies (potatoes, onion, carrots, celery) and added dried Lemon Thyme that I grew a few years ago. Added a 1/2 cup sour cream to that and then used an immersion blender on it, mixed it with leftover soup from yesterday. Made it much better IMO.

Nanorama

Really bland. Roasted the squash 1st with olive oil, sea salt, garlic and a little fresh nutmeg. Shallots as well as onion. (I make my own vegetable broth aka " garbage soup" w/vegetable discards collected in freezer.) Ginger could help too, splash of white wine, a little Porcini mushroom powder... I do think this recipe needs help!

Roget

Disappointing. My wife has suggested I fry up some bacon bits to add when serving. It’s quite a heavy thick soup.

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