• Make-Ahead

Ingredients

SOUP

1. 2 tablespoons extra-virgin olive oil
2. 3 medium leeks, white and light green parts only, halved lengthwise and thickly sliced
3. 3 celery ribs, halved lengthwise and sliced crosswise 1/4 inch thick
4. 2 carrots, halved lengthwise and sliced crosswise 1/4 inch thick
5. 4 garlic cloves, minced
6. One 2-pound butternut squash—peeled, seeded and cut into 1-inch chunks
7. 1 bunch Tuscan kale, stems discarded and leaves coarsely chopped
8. One 24-ounce can diced tomatoes
9. One 19-ounce can cannellini beans
10. 5 1/2 cups low-sodium chicken broth
11. 2 teaspoons chopped rosemary
12. 1 bay leaf
13. 1 Parmigiano-Reggiano rind (optional)
14. Kosher salt and freshly ground pepper

PASTRY

1. 3 3/4 cups all-purpose flour
2. 1 tablespoon coarsely chopped rosemary
3. 1 1/2 teaspoons salt
4. 1 1/2 teaspoons sugar
5. 3 sticks (12 ounces) cold unsalted butter, cut into small cubes
6. 1/2 cup freshly grated Parmigiano-Reggiano cheese
7. 1/2 to 3/4 cup ice water
8. Egg wash made with 1 egg yolk mixed with 1 tablespoon heavy cream

Directions

1. Make the soup: Heat the olive oil in a large saucepan. Add the leeks, celery, carrots and garlic and cook over moderate heat until the vegetables are golden and tender, about 12 minutes. Stir in the squash, kale, tomatoes, beans, chicken broth and rosemary and bring to a boil. Add the bay leaf and cheese rind and season with salt and pepper. Cover and simmer the soup gently until the squash is tender, about 25 minutes. Let cool completely. Remove the cheese rind.
2. Meanwhile, make the pastry: In a food processor, pulse the flour with the rosemary, salt and sugar. Add the butter and cheese and process until the mix­ture resembles coarse meal. With the machine on, gradually add the ice water and pro­cess just until the dough comes together. Divide the pastry into 8 pieces, flatten into disks and wrap in plastic. Refrigerate for at least 1 hour.
3. On a floured work surface, roll out 1 piece of pastry to a 7-inch round (or 1 inch larger than your bowls). Using a pizza cutter, cut the pastry into 1/2-inch strips. Weave the strips into a lattice; refrigerate until firm. Repeat with the remaining pastry disks.
4. Preheat the oven to 400°. Ladle the soup into 8 heatproof 2-cup bowls and set them on a large baking sheet. Brush the outer rims of the bowls with the egg wash and top each bowl with a pastry lattice. When the pastry softens slightly, fold the overhang over the rims and press to help the pastry adhere. Lightly brush the lattice tops with egg wash. Bake the pot pies for 15 minutes. Reduce the oven temperature to 350° and bake for about 50 minutes longer, until the pastry is golden brown and the soup is bubbling. Serve hot.

Make Ahead

The unbaked pot pies can be refrigerated for up to 1 day.