BUTTERNUT SQUASH SOUP - Lidia

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 medium onion, chopped
• 2 stalks celery, chopped
• 3-pound butternut squash, peeled, seeded, and cut into 2-inch chunks
• 2 sprigs fresh sage
• 2 fresh bay leaves
• Zest and juice of 1 large orange
• 2 teaspoons kosher salt, plus more to taste
• Pinch crushed red pepper flakes
• 8 slices bacon, cooked and crumbled
• ⅓ cup thinly sliced scallion, for garnish