Heat the olive oil in a pot and sauté the garlic, onion, and ginger until golden.

Add the ground shrimp shells and nutmeg to the pot and cook for 1 minute.

Add the water, butternut squash, salt, and pepper. Cook until the squash is tender.

In a blender, puree the squash with the liquid in batches until smooth. Return all the pureed squash to the pot and reheat.

Sauté the shrimp in a little oil.

Serve the soup in bowls. Divide the shrimp among the bowls of soup.

Using a squeeze bottle with a narrow tip, garnish each bowl with sour cream, green onions, and red bell pepper.