Butternut Squash and White Bean Soup

• 1 large garlic clove, minced
• 2 tablespoons extra-virgin olive oil
• 1/2 small butternut squash (1 lb), peeled, seeded, and cut into 1/2-inch pieces (2 cups)
• 1 3/4 cups chicken broth (14 fl oz)
• 2 cups water
• 1 (16- to 19-oz) can white beans (preferably cannellini), rinsed and drained
• 2 canned whole tomatoes, coarsely chopped
• 1 teaspoon finely chopped fresh sage
• 1 oz finely grated Parmigiano-Reggiano (1/2 cup) plus additional for serving
• 1/4 cup hulled green pumpkin seeds (not roasted; optional)

1. Cook garlic in 1 tablespoon oil in a 3-quart heavy saucepan over moderate heat, stirring frequently, until golden, about 1 minute.
2. Add squash, broth, water, beans, tomatoes, and sage and simmer, covered, stirring occasionally, until squash is tender, about 20 minutes.
3. Mash some of squash against side of saucepan to thicken soup.
4. Remove from heat and stir in 1/2 cup cheese and salt and pepper to taste.
5. While soup is simmering, cook pumpkin seeds in remaining tablespoon oil in a small skillet over moderately low heat, stirring, until seeds are plump and lightly toasted, 2 to 4 minutes.
6. Season with salt.
7. Serve soup sprinkled with pumpkin seeds and additional cheese.

garlic, extravirgin olive oil, butternut, chicken broth, water, white beans, tomatoes, fresh sage, hulled green pumpkin seeds

Taken from www.epicurious.com/recipes/food/views/butternut-squash-and-white-bean-soup-107753 (may not work)