Warm Up with Butternut Squash Soup - Christine Avanti

Ingredients

• 2 tbsp extra-virgin olive oil
• 1 med onion (diced)
• 3 cloves garlic (minced)
• 1 large butternut squash (about 2¼ pounds) (peeled and cubed)
• 4 cups chicken stock
• 4 cups water
• 2 tsp chipotle chiles in adobo (minced)
• 2 cups white sweet corn kernels (fresh or frozen, thawed)
• 1 tsp fine sea salt
• ½ tsp freshly ground black pepper
• 2 sprigs fresh sage (chopped)