Butternut Soup Shots With Crispy Pancetta Soldiers Recipes

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BUTTERNUT SOUP SHOTS WITH CRISPY PANCETTA SOLDIERS



Butternut soup shots with crispy pancetta soldiers image

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

Provided by Good Food team

Categories     Buffet, Starter

Time 15m

Yield Makes about 8 shots

Number Of Ingredients 5

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

Steps:

  • 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.

Nutrition Facts : Calories 80 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium

BUTTERNUT SQUASH SOUP WITH CRISP PANCETTA RECIPE - (4.3/5)



Butternut Squash Soup with Crisp Pancetta Recipe - (4.3/5) image

Provided by á-2825

Number Of Ingredients 11

4 medium butternut squash (6 pounds)
6 tablespoons unsalted butter, cut into 8 pieces
Kosher salt and freshly ground pepper
12 very thin slices of pancetta (3 ounces)
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 large Spanish onion, chopped
6 thyme sprigs
1 bay leaf
2 quarts chicken stock or low-sodium broth
2 tablespoons heavy cream
Sugar (optional)

Steps:

  • 1. Preheat the oven to 400°. Halve the squash lengthwise and scoop out the seeds. Set the squash on a rimmed baking sheet, cut sides up. Put a piece of butter in each cavity and season generously with salt and pepper. Drape the squash halves with the pancetta slices. Roast the squash for 45 to 50 minutes, or until tender. 2. Transfer the pancetta to paper towels to drain. Crumble and set aside. Scoop the squash out of the skins into a bowl. 3. In a large, heavy stockpot, heat the 2 tablespoons of olive oil until shimmering. Add the onion, season with salt and pepper and cook over moderately high heat, stirring, until softened but not browned, about 6 minutes. Add 3 of the thyme sprigs and the bay leaf. Stir in the squash and the stock and bring to a boil over high heat, stirring frequently. Reduce the heat and simmer the soup for 15 minutes, stirring occasionally. 4. Pick out and discard the thyme sprigs and bay leaf. Working in batches, transfer the soup to a blender or food processor and puree until thick and creamy-smooth, about 1 minute per batch. Transfer the soup to a clean saucepan. Stir in the heavy cream and season with salt and pepper (and sugar if desired). 5. Reheat the soup if necessary. Ladle into 12 bowls. Garnish the soup with the pancetta, the leaves from the remaining 3 thyme sprigs and a drizzle of olive oil. MAKE AHEAD The soup and roasted pancetta can be refrigerated for up to 2 days. Reheat the soup and recrisp the pancetta before serving; the soup may need to be thinned with stock or water. NOTES Cooking Club Tip: When making squash purées and soups, first bake the squash in the oven until tender so it's easier to remove the flesh from the skin. The smooth varieties can be peeled; for ridged or nubbly squash, simply scoop the flesh out with a spoon.

BUTTERNUT SQUASH ALFREDO WITH CRISPY PANCETTA AND SAGE RECIPE BY TASTY



Butternut Squash Alfredo With Crispy Pancetta And Sage Recipe by Tasty image

This quick and easy creamy butternut squash Alfredo will become your new favorite pasta.

Provided by Nichi Hoskins

Categories     Dinner

Time 30m

Yield 2 servings

Number Of Ingredients 12

kosher salt, to taste
1 tablespoon olive oil, plus more as needed
4 oz pancetta, diced
12 fresh sage leaves
1 shallot, thinly sliced
3 cloves garlic, smashed
¼ cup dry white wine
10 oz frozen butternut squash
1 cup chicken stock
¼ cup heavy cream
8 oz dried pappardelle noodles
½ cup grated parmesan cheese, plus more for serving

Steps:

  • Bring a large pot of salted water to boil.
  • Heat the olive oil in a large skillet over medium heat. Add the pancetta and cook for 3-4 minutes, until starting to crisp. Add the sage leaves and continue cooking until the pancetta and sage are crispy. Transfer to a paper towel-lined plate to drain.
  • Reduce the heat to medium low, then add the shallot and garlic to the skillet, along with more oil if needed and a pinch of salt. Cook until softened, about 5 minutes.
  • Deglaze the pan with the white wine, scraping up any browned bits from the pan. Add the butternut squash and chicken stock. Cover and bring to boil, then reduce the heat to medium low and simmer until the squash is tender, about 5 minutes.
  • Transfer the squash mixture to a blender and blend until smooth. Add the cream and blend to incorporate.
  • Cook the pasta according to the package instructions until al dente.
  • Pour the sauce back into the pan and return to medium heat. Season with salt, then gradually add the Parmesan, stirring between each addition to prevent clumping.
  • Reserve some of the pasta cooking water, then transfer the pasta directly from the boiling water into the sauce. Toss until well coated, adding some of the reserved pasta water as needed to loosen the sauce. Add about half of the crisped pancetta and sage and stir to incorporate.
  • Transfer the pasta to serving bowls and garnish with the remaining sage and pancetta.
  • Enjoy!

Nutrition Facts : Calories 1441 calories, Carbohydrate 137 grams, Fat 85 grams, Fiber 6 grams, Protein 31 grams, Sugar 13 grams

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