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1. For salsa, in a small bowl combine pear, red onion, jalapeno pepper, cilantro, lime peel, and lime juice. Set aside.
2. In a large saucepan heat oil over medium heat. Add onion; cook for 4 to 5 minutes or until onion is tender, stirring occasionally. Add 3 cups of the broth, the squash, carrot, and salt. Bring to boiling; reduce heat. Simmer, covered, for 25 to 30 minutes or until carrot is tender.
3. Using an immersion blender, blend squash mixture until smooth. (Or cool slightly. Transfer mixture, half at a time, to a blender or food processor. Cover and blend or process until smooth. Return pureed mixture to saucepan.) Stir crabmeat into squash mixture; heat through. Stir in enough of the additional 1/2 cup broth if necessary to reach desired consistency.
4. Ladle soup into serving bowls. Top with salsa and sprinkle with bacon.