Butternut Squash and Cannellini Bean Soup with Sage

Name: Butternut Squash and Cannellini Bean Soup with Sage
Ingredients: 3 pounds butternut squash chunks (about 3 pieces), unpeeled; 1 tablespoon butter; 3/4 teaspoon kosher salt, divided, plus some; 1 large shallot, minced (about 1/2 cup); 4 large garlic cloves, minced; 2 tablespoons olive oil; 4 cups chicken broth; 1 15.5-oz can cannellini beans; 2 sprigs fresh sage (about 20 leaves total); 2 sprigs fresh parsley; 1 tablespoon brown sugar; 1/4 teaspoon freshly grated nutmeg; freshly ground white pepper (black is ok but not as pretty); 1/2 cup (about) freshly grated Parmesan; 3 tablespoons (about) toasted pine nuts