Butternut soup shots with crispy pancetta soldiers

• slices pancetta↗8
• 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

Step-by-step instructions

1. 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. 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.