Butternut soup shots with crispy pancetta soldiers
- Good Food team
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Makes about 8 shots
Easy
Prep: 5 mins
Cook: 10 mins
With pre-made soup
A star rating of 4.5 out of 5.2 ratingsRate
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Serve squash soup in individual espresso cups with bacon toast for dipping as a cute party canapé
Freezable (Freeze soup only)
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Butternut squash and sage soup
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Ingredients
Nutrition
Units:
MetricUS
-
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
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Nutrition: per shot
-
kcal80
-
fat4g
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saturates2g
-
carbs8g
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sugars4g
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fibre2g
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protein3g
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salt0.5g
low
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Method
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step 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.
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step 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.
Recipe from Good Food magazine, December 2012
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A star rating of 4.5 out of 5.2 ratings
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