This soup tends to berather liquid, but quite flavorful & satisfying (when split between 2 people). I suppose you could split it 4 ways as a soup course.

1 kabocha squash or 2 acorn squash, quartered & seeded
Olive oil to coat squash

2 small onions, chopped
1 c celery, chopped
2 T olive oil

1 qt low-sodium chicken stock
1 – 2 T dry vermouth
1 T herbes de provence
Pepper to taste

5 oz crab meat picked clean.

sour cream/creme fraiche optional

Preheat oven to 400 F
Place lightly oiled squash quarters on a cookie sheet and bake the squash for about a half an hour.
Remove from the oven, let cool, then scrape the flesh into a bowl and discard the skins.

Meanwhile, add olive oil, onions, and celery to a 2 qt sauce pot over
medium heat until the onions are translucent. Add the chicken stock, vermouth and
herbes de provence, and bring to boil. Then add the squash. Let simmer 5 to 10
minutes, then transfer to blender.

Blend until smoother then silk ties.

Serve up into bowls, apportion crab meat and top with dollop of creme
fraiche if so inclined.

Note: You probably could get away with sticking the squash pieces in
the stock and letting them cook up that way, or microwaving for that
matter