Spicy Butternut Squash Soup with Lime Croutons

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1/4 cup extra-virgin olive oil

4 scallions, sliced (about 1/2 cup)

3 bay leaves

1 teaspoon ground cumin

2 medium carrots, sliced

1 tablespoon tomato paste

2 chipotle in adobo, chopped

1 pound russet potatoes, peeled and diced

1 medium butternut squash (about 1 1/2 pounds), peeled, seeded and diced

1 tablespoon kosher salt, plus more for seasoning

Freshly ground black pepper

4 cups low-sodium chicken broth

3 tablespoons unsalted butter

3 cups (1/2-inch) cubed baguette or other crusty bread

1 lime, zested

1 tablespoon lime juice