Add oil into a large soup pot over medium-high heat.
Add shallots and sauté for 2 minutes, allowing onions to become tender.
Add squash and season generously with salt and pepper. Cook, stirring occasionally, for about 10 minutes, to soften and slightly brown the squash pieces.
Add the chicken stock and cook for about 30 minutes until the squash is tender and the stock has reduced by one-fourth.
Remove the saucepan from the heat and stir in the orange juice.
Working in batches, purée the squash mixture in a blender or food processor until smooth.
Add puréed soup back into the soup pot. Add salt to pepper to your liking.
Serve soup topped with a dollop of crème fraîche, fried sage and chopped hazelnut.