Butternut soup shots with crispy pancetta 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 (see ‘goes well with’)
  • drizzle cream and a few snipped chives, to serve


  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.


Source: GoodFood