Butternut & Spaghetti Squash Soup with Toasted Almonds & Basil

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Preparation info

  • For


    Large Portions
    • Difficulty


Appears in

The Sugar Club Cookbook

By Peter Gordon

Published 1997

  • About

Butternut squash is a delicious and versatile vegetable. If you have trouble finding good, fleshy pumpkins, you can happily use this squash instead. The spaghetti squash was something I only discovered in 1990 in London, where it is imported from Israel. It really does look like spaghetti once the flesh is removed from the skin. You can either boil them, as in this recipe, or cut them in half and roast on a greased tray – cut side down – until cooked, then scoop out the flesh.


  • ½ spaghetti squash, cut lengthways
  • 2 bay leaves
  • 6cm (in) sprig of fresh rosemary
  • 1 white onion, peeled and cut into quarters
  • 1 leek, cut into 1cm (⅓in) rings and washed well
  • 4 cloves of garlic, peeled
  • ½ teaspoon fennel seeds
  • ½ teaspoon coriander seeds
  • 1 butternut squash, weighing around 750g (1 lb 11oz), peeled, de-seeded and cut into 2cm (¾in) dice
  • 1 cup lightly toasted flaked almonds
  • Salt or Asian fish sauce to season
  • 1 cup lightly packed fresh basil leaves, cut into strips
  • 50ml (fl oz) extra virgin olive oil


Put the spaghetti squash into a large pot along with the next seven ingredients, cover with cold water and bring to the boil. Cook until you can scrape the flesh from the skin easily (it will lose its spaghetti shapes if overcooked). When done, remove the squash and leave it to cool, then add the butternut squash to the pot and boil until cooked. When it is ready remove the bay leaves and rosemary stems and purée the butternut squash and liquid in a blender or food processer. Scrape the flesh from the spaghetti squash and gently break it up into strands. Mix with the puréed soup, then add the toasted almonds and reheat gently, tasting for seasoning. Serve in bowls, stirring in the basil and olive oil at the last minute.