Butternut Soup Shots With Crispy Pancetta Soldiers

Serve squash soup in individual espresso cups with bacon toast for dipping as a cute party canap

• Cooking Time Prep 5 mins
  Cook 10 mins
• Skill Level Easy
• Servings Makes about 8 shots

Nutrition per serving

• Kcalories

  80

• Protein

  3g

• Carbs

  8g

• Fat

  4g

• Saturates

  2g

• Fibre

  2g

• Sugar

  4g

• 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

Directions

1. 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.
2. 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.

Categories: All Christmas