butternut squash and white bean soup

serves 4 (main course)
active time 15 min start to finish 35 min

1 large garlic clove, minced
2 tbls extra virgin olive oil
1/2 small butternut squash (1 lb) pelled, seeded and cut
into 1/2 inch thick pieces (2 cups)
1 3/4 cups chicken broth
2 cups water
1 16 to 19 oz can of white beans, (preferably cannellini),
rinsed and drained
2 canned wholre tomatoes coarsely chopped
1 tsp finley chipped fresh sage
1 oz. finley grated parmigiano (1/2 cup) plus additional for serving

cook garlic in 1 tbl oil in a 3 quart heavy saucepan over moderate heat, stirring frequently until golden, about 1 minute. add squash, broth, water, beans, tomatoes and sage and simmer, covered, stirring occasionally until squash is tender about 20 minutes. mash some of squash against side of saucepan to thicken soup. remove from heat and stir in 1/2 cup cheese and salt and pepper to taste.

serve soup sprinkled with the additional cheese.

note - i liked this soup as is but those of you that have fresh tomatoes and beans already i think would be even better.

this recipe comes from the latest edition of "the best of gourmet magazine"