Shrimp and Butternut Squash Soup

Minestra di Zucca e Gamberi

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.

Total time: 35 minutes


  • ½ medium yellow onion
  • 2 tablespoons extra virgin olive oil
  • 1 butternut squash, about pounds
  • Salt
  • Freshly ground black pepper
  • 4 cups water
  • 1 pound medium (21 to 25 count) shrimp in the shell
  • 4 ounces dried egg pasta, homemade, or store-bought fettuccine or pappardelle, broken into 1-inch pieces (about ¾ cup)


  1. 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.
  2. 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 season with salt and pepper. Stir, then add the water and bring to a boil. Lower the heat so that the soup simmers, cover, and cook until the squash is tender, 15 to 20 minutes.
  3. While the squash is cooking, peel and devein the shrimp, then cut them into ½-inch pieces.
  4. When the squash is done, add the pasta and shrimp and season with a little more salt. Cook until the pasta and shrimp are done, about 3 minutes. Serve at once.


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.