In a large saucepan, melt the butter and 1 tbsp of the oil and fry the onion, celery, squash and two of the garlic cloves for 7-10 mins, or until the onion is very soft and golden.
Stir in the marmalade, tomatoes and stock. Bring to the boil and simmer for 30-35 mins until all the vegetables are tender.
Cool and then liquidise the soup in a food processor or blender or with a hand-held blender. Stir in the cream, adjust the seasoning and return to the saucepan to reheat gently.
Brush the ciabatta toasts with the remaining olive oil and garlic clove. Stir the parsley and chilli or pepper into the crab meat and fork a little onto each ciabatta toast. Top each bowl of soup with some crab croutes before serving.
This soup can be made up to 3 days ahead. It also freezes well.
Spread the toasts lightly with a creamy garlic mayonnaise for an extra garlic 'kick'.
As an alternative to fresh crab, spread the toasts with soft goat's cheese or coarsely grated Gruyère.