This article was written for Annabel & Grace, which is now part of Rest Less.
Butternut Soup Shots
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
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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