Butternut soup shots

Now this is what I call scrummy. These Butternut Soup Shots with crispy pancetta soldiers look amazing and are sure to delight your supper guests. I cheated and bought some soup (well, we all need to be a little bit lazy sometimes) but of course you can be an angel and make it from scratch if you have the time/inclination.

Butternut Soup Shots 

Ingredients serves 8

FOR THE SOUP:
25g butter
1 small onion, chopped
1 stalk celery, chopped
1 medium carrot, chopped
2 medium potatoes, cubed
1 medium butternut squash – peeled, seeded and cubed
500ml chicken stock
salt and freshly ground black pepper to taste 

How to prepare

Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes and squash for 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to the boil. Reduce heat to low, cover pot and simmer 40 minutes, or until all vegetables are tender.Transfer the soup to a blender, and blend until smooth (alternatively, use a hand held stick blender). Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.

FOR THE 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
drizzle cream and a few snipped chives, to serve

How to prepare
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.

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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