Butternut & Spaghetti Squash Soup with Toasted Almonds & Basil

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.