Butternut soup shots with crispy pancetta soldiers

10-30 minutes 200 kcal or less all i want for christmas canapés celebration christmas festive finger food make ahead mini new year's eve nibbles party quick

N/A

Makes about 8 shots

Source

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

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.