Butternut Squash Soup

1 Large Butternut Squash, peeled, seeded and diced into 1 inch cubes
2 Cloves of Garlic, minced
2 Tbsp of Parley, chopped
1 Tbsp of Extra Virgin Olive Oil
¼ cup of Tomato Puree
1 ½ cups of Short Cut Pasta
5 cups of Water