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Butternut soup shots with crispy pancetta soldiers

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

  • Prep: 5 mins
    Cook: 10 mins
    With pre-made soup
  • Makes about 8 shots
  • Easy
  • Makes about 8 shots
  • Easy
  • Calories 80
  • Carbohydrates 8
  • Saturated Fat 2
  • Sugar 4
  • Protein 3
  • Fat 4
  • Fibre 2
  • Salt 0.5

Nutrition per serving

  • Calories 80
  • Carbohydrates 8
  • Saturated Fat 2
  • Sugar 4
  • Protein 3
  • Fat 4
  • Fibre 2
  • Salt 0.5

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

  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.

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