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.
You can make the soup through step 2 up to 2 hours ahead of time without refrigerating it. Wait to cook the pasta and shrimp until ready to serve.
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