DirectionsIn a soup pot over medium heat, sauté the onion in 1/2 cup of the olive oil until it is soft and beginning to brown, about 5 minutes. Add the squash and just enough water to barely cover it. Season the soup generously with salt, bring to a simmer, and continue to simmer until the squash is soft enough to mash easily with a spoon, about 20 minutes. Drain, then transfer it to a blender (use caution when blending hot liquids) and purée until it is super fine and silky. For the garnish, mix the crab with the remaining 1 tablespoon olive oil, the shallot, herbs, and orange zest. Toss to combine and season to taste with salt. Divide the garnish among 4 bowls, then ladle in the soup. Serve immediately.