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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