Butternut Liscia

By Matthew Luca

Butternut Liscia translates to (Butternut smooth). Although not a typical Italian dish some regional farms will grow the Zucca Violina, a dark orange and slightly lumpy squash. Nonetheless Butternut squash is a favourite all over the world and this recipe gives us that silky smooth texture and slightly smoky taste that you will enjoy.

Ingredients
1 Large Butternut squash (Cut in half, de-seeded)
2 cloves garlic (skin off)
200ml chicken stock
1 tsp Smoked Paprika
Pinch of Nutmeg
100ml Double cream
2 tablespoons olive oil
Salt & Pepper to season

Method
Score the butternut squash with a sharp knife and place into a baking tray, drizzle with olive oil, season with salt & pepper, put a clove of garlic in to each of the holes on the squash, cover with kitchen foil and bake in the oven on 200c for 45 minutes.
Carefully remove the squash from the oven and scrape out the garlic and squash into a large mixing bowl discarding the skin.
Using a food processor, add the butternut squash and blend until smooth, then add the cream and some of chicken stock until you reach the desired consistency.
Pour into a saucepan on a low heat, add the paprika and nutmeg and simmer for around 1-2 minutes (do not boil the soup) to cook through the spices. Season to taste.

Serve with a little drizzle of double cream and fresh cut parsley.

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