Name: Shrimp and Butternut Squash Soup (Minestra di Zucca e Gamberi)
Total time: 35 min
Yield: Serves 4
Cuisine: Italy
Ingredients: 1 pound medium (21 to 25 count) shrimp in the shell; ½ medium yellow onion; 4 ounces dried egg pasta, homemade, or store-bought fettuccine or pappardelle, broken into 1-inch pieces (about ¾ cup); 1 butternut squash, about 1¾ pounds; 2 tablespoons extra virgin olive oil; Salt; 4 cups water; Freshly ground black pepper

Preparation info

Serves
4

Difficulty
Easy
Ready in
35 min

Appears in

How to Cook Italian

By Giuliano Hazan

Published 2005

About

Sweet butternut squash and shrimp make a wonderful combination. I like egg pasta with the delicate flavor of this soup. If you make your own egg pasta, you can cut some into maltagliati, which are shaped like triangles approximately 1 inch on each side; once dry they will keep for months.

Ingredients

½ medium yellow onion
2 tablespoons extra virgin olive oil
1 butternut squash, abo

Method

Peel and finely chop the onion and put it in a soup pot with the olive oil. Place over medium-high heat and sauté, stirring occasionally, until it turns a rich golden color, about 5 minutes.
While the onion is sautéing, peel the butternut squash, halve lengthwise, and remove the seeds. Cut the flesh into ½-inch cubes. When the onion is done, add the squash and