Preheat oven to 400 degrees and prepare a baking sheet with foil. Throughly rinse produce and pat dry. Peel onion and cut into ½” dice. Cut celery into ½” dice. Peel potato and cut into 1” dice. Roughly chop garlic. Stem sage, reserve a few leaves for garnish, and mince remaining leaves.

Carefully cut openings into the tops of the round bread loaves and use your fingers to pull the insides of the round loaf out to create a bowl (make sure the walls are still thick enough to prevent leakage!) Coarsely tear the chunks of bread you pull out to make croutons.

Toss 2 tsp. olive oil and chopped bread to prepared baking sheet and spread evenly in one layer on one side. Place bread bowls on the other side of the baking sheet. Slide sheet in the oven and bake for -7 minutes, until bowl starts to warm and crisp. Set aside.

Heat a medium pot over medium-high heat. Add 2 tsp. olive oil, onion, celery, potato, butternut squash, and garlic. Cook for 3-5 minutes, or until vegetables begin to soften. Add flour to pot and stir to incorporate.

Add the vegetable base and 3 cups of water to vegetables in pot. Stir well to combine. Bring to a boil and reduce to a simmer. Add the minced sage and corn kernels and cook for 10-12 minutes or until vegetables are fork tender. Remove from heat and slowly stir in the heavy cream.

Ladle an equal amount of soup into two bread bowls. Garnish with reserved sage leaves and croutons.