1. In a medium-sized saucepan, heat up oil. Lower flame to medium-low and sauté butternut squash for 15 minutes. Raise flame to medium-high and stir in the zucchini. Sauté for 20 minutes, stirring occasionally. Stir in the soup mix and spices, then the heavy cream. Bring sauce to a boil while stirring.
2. Stir in the pasta, mix for three minutes, and serve.