2 butternut squashes, halved, seeds removed, drizzled with olive oil
5 tbs. unsalted butter
1/3 cup extra-virgin olive oil
2 cups chopped yellow onion
2 bay leaves
2 sprigs fresh thyme
2 large celery ribs, trimmed and chopped
2 large carrots, peeled and chopped
3 cloves garlic, peeled and pressed
1 tbs. curry powder
1 tbs. freshly grated ginger
3 tbs. crème fraîche
2 quarts shellfish stock (made with shrimp, crab, and lobster shells)
Salt and freshly ground black pepper
1 lb. jumbo lump crabmeat, shells picked through
2 tbs. lemon juice
1 tbs. pumpkin-seed oil
1/4 cup pomegranate seeds
Soup: Preheat oven to 350 degrees. Roast the squash face side up until tender, about 45 minutes. Heat the butter and 1/4 cup oil over medium-high heat in a heavy-bottomed pot. Add the onion, bay leaves, thyme, celery, and carrots, and sauté until the onions are translucent and the vegetables are soft; do not allow them to color. Add the garlic, curry powder, and ginger, and cook, stirring, for an additional 2 minutes.
Scoop out the flesh from the squash, and transfer to the pot. Add the stock, and simmer for 30 to 40 minutes. Remove the soup from heat, and allow to cool slightly. Remove and discard the thyme and bay leaves. Purée the soup with a hand blender until it’s very smooth, then drizzle in the crème fraîche and blend briefly to leave a swirled effect. Season to taste with salt and pepper.
Toss the crabmeat in a bowl with remaining olive oil, salt, and lemon juice.
Warm eight soup bowls in the oven. Garnish each bowl with a small mound of crab salad, drizzle with pumpkin-seed oil and pomegranate seeds, and ladle in the soup.