butternut squash and white beans soup

this simple to make soup serves 4

1 large garlic clover, minced
2 tbls extra-virgin olive oil (use whatever oil you have)
1/2 small butternut squash, 1 lb. peeled, seeded and cut into 1/2 inch pieces
1 3/4 cups regular or low sodium chicken broth, 14 fl. oz.
2 cups water
1 can, 16-19 oz. white beans, cannellini is best, rinsed and drained
2 canned whole tomatoes coarsely chopped
1 tsp finely chopped fresh sage
1/2 cup finely grated parmigiano-reggiano cheese plus additional for serving


cook garlic in 1 tbl oil in a 3 qt heavy saucepan over moderate heat, stirring frequenly, 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 additioal cheese.