Butternut soup shots with crispy pancetta soldiers
By Good Food
Contains pork – recipe is for non-Muslims only
Serve squash soup in individual espresso cups with bacon toast for dipping as a cute party canapé
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Prep:5 mins
Cook:10 mins
With pre-made soup - Easy
Nutrition per serving
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kcal 80
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fat 4g
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saturates 2g
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carbs 8g
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sugars 4g
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fibre 2g
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protein 3g
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salt 0.5g
Ingredients
- 8 slices pancetta
- 2cm-thick slice white bread, cut into 8 chunky soldiers
- splash olive oil
- 850ml-1 litre butternut squash & sage soup soup (see 'goes well with')
- drizzle cream and a few snipped chives, to serve
Method
Heat oven to 220C/200C fan/gas 7. Wrap a pancetta slice around each soldier. Toss with a little olive oil and bake for 5-8 mins until crisp, turning halfway through cooking.
Reheat the soup, then divide evenly between 8 espresso cups or large shot glasses. Serve drizzled with cream and sprinkled with chives, with a crispy pancetta soldier for dipping.
