Now this is what I call scrummy. These Butternut Soup Shots with crispy pancetta soldiers look amazing and are sure to delight your supper guests. I cheated and bought some soup (well, we all need to be a little bit lazy sometimes) but of course you can be an angel and make it from scratch if you have the time/inclination.
Butternut Soup Shots
1 small onion, chopped
1 stalk celery, chopped
1 medium carrot, chopped
2 medium potatoes, cubed
1 medium butternut squash – peeled, seeded and cubed
500ml chicken stock
salt and freshly ground black pepper to taste
FOR THE SOLDIERS:
8 slices pancetta
2cm-thick slice white bread, cut into 8 chunky soldiers
splash olive oil
850ml-1 litre butternut squash & sage soup soup
drizzle cream and a few snipped chives, to serve
How to prepare
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.
LIKE TO SEE SOME MORE OF OUR VEGGIE RECIPES? JUST CLICK HERE