Get out a large pot or dutch oven and heat the Olive Oil (1 dash) in it over medium high heat. Add the Butternut Squash (20 ounce) and let it start to cook and soften for a couple of minutes.
Add in the Cremini Mushroom (4 ounce) and let them cook another couple of minutes. Stir in the Onion (1), Garlic (2 clove), and Fresh Sage (1 tablespoon) and stir, letting them get fragrant for another minute.
Season with Salt (1 pinch), Pumpkin Pie Spice (1/2 teaspoon), Hungarian Paprika (1/2 teaspoon), and Ground Cumin (1/2 teaspoon). Then spoon in the Tomato Paste (1 tablespoon) and let it cook for another minute while you stir.
Pour in the White Beans (1 can), liquid and all, then the Canned Pumpkin Purée (1/2 cup), Chicken Stock (1 quart), and Parmesan Cheese (1/4 cup). Give it all a good stir, then bring to a boil.
Reduce heat and let it gently simmer for 30 minutes, stirring every once in a while. It should thicken and reduce a bit. Serve hot immediately and enjoy with crusty bread!