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1
Preheat the oven to 375 F. Halve the squash and scoop out the seeds.
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2
Brush the surfaces with oil, stuff the cavities with the garlic, and place them cut sides down on a baking sheet.
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3
Bake until tender when pressed with a finger, about 30 minutes.
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4
Meanwhile, in a small skillet, heat the 1/4 cup oil until nearly smoking, then drop in the whole sage leaves and fry until speckled and dark, about 1 minute.
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5
Set the leaves aside on a paper towel and transfer the oil to a wide soup pot.
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6
Add the onions, chopped sage, thyme, and parsley and cook over medium heat until the onions have begun to brown around the edges, 12 to 15 minutes.
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7
Scoop the squash flesh into the pot along with any juices that have accumulated in the pan.
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8
Peel the garlic and add it to the pot along with 1 1/2 teaspoons salt and the water and bring to a boil.
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9
Lower the heat and simmer, partially covered, for 25 minutes.
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10
If the soup becomes too thick, simply add more water to thin it out.
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11
Taste for salt.
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12
Depending on the type of squash you've used, the soup will be smooth or rough.
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13
Puree or pass it through a food mill if you want a more refined soup.
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14
Ladle it into bowls and distribute the cheese over the top.
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15
Garnish each bowl with the fried sage leaves, add pepper, and serve.
