In a large saucepan, cook the curry paste over medium-high, stirring, until fragrant, about 1 minute. Add the stock, coconut milk and ginger; bring to a boil. Stir in the pilaf and squash; simmer until heated through, about 10 minutes. Add the shrimp and lime juice and simmer until the shrimp is opaque in the center, 4 to 5 minutes. Season the soup with salt and pepper. Top with the basil.