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Butternut soup shots with crispy pancetta soldiers

Butternut soup shots with crispy pancetta soldiers

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A star rating of 4.5 out of 5.2 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • With pre-made soup
  • Easy
  • Makes about 8 shots

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

  • Freezable (Freeze soup only)
Nutrition: per shot
HighlightNutrientUnit
kcal80
fat4g
saturates2g
carbs8g
sugars4g
fibre2g
protein3g
low insalt0.5g
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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

  • 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.

  • 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.

Goes well with

Recipe from Good Food magazine, December 2012

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Overall rating

A star rating of 4.5 out of 5.2 ratings
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