In a large stock-pot, over medium heat, add oil and onion. Sauté onions for about 5-7 minutes, until they become translucent.

Add squash, bell pepper, corn kernels, garlic and ginger. Sauté for about 2-3 minutes, until the squash starts to become tender.

Add milk, salt, black pepper, nutmeg, and sage.

Ladle about 1/2 of the soup into a blender or food processor. Blend for about 1-2 minutes, until thick and smooth.

Add the smooth liquid from the blender back into the stock-pot. Add bay leaves and simmer for at least 15 minutes.

Remove bay leaves. Serve garnished generously with almonds, chives, and cheese.