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.
© 1997 Peter Gordon. All rights reserved.