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)
13/4 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)
squash, white, bean

2 tablespoons olive oil
2 1/4 cups chopped onions
4 garlic cloves, minced
1 2 1/2-pound butternut squash, peeled, seeded, cut into 1-inch pieces
5 1/2 cups (or more) vegetable broth
3 teaspoons chopped fresh thyme
1/2 teaspoon grated orange peel

Roasted Red Pepper Puree

squash, soup, red

1 (2 1/2-lb) butternut squash, halved lengthwise and seeded
4 large eggs plus 2 yolks
2 cups half-and-half
1 1/8 oz finely grated Parmigiano-Reggiano (1/2 cup plus 2 tablespoons)
4 large fresh sage leaves plus 2 teaspoons finely chopped sage

Special equipment: a candy or instant-read thermometer
Garnish: fresh sage leaves
squash, flan, parmesan