Spiced Butternut Squash Soup with Crab and Herb Oil

Ingredients

• 2 tablespoons unsalted butter
• 1 large shallot, sliced
• 4 cups peeled and diced butternut squash (about 1 1/4 pounds)
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cumin
• Kosher salt and freshly ground black pepper
• 4 cups low-sodium chicken broth or stock
• 1/2 cup heavy cream
• 1 cup loosely packed fresh flat-leaf parsley leaves
• 1/2 cup grape seed oil
• 2 teaspoons harissa (See Cook's Note)
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon finely grated fresh ginger
• 8 ounces fresh lump crab meat, picked through to remove any shells
• 2 tablespoons finely chopped fresh cilantro leaves
• 1 tablespoon finely chopped fresh mint

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