If you're hosting a dinner party and looking for a fun and quirky dinner party starter, these squash soup shots with crispy bacon soldiers are the perfect thing to serve!
The recipe is actually so easy to make, requiring only six ingredients and only takes 30 minutes of prep time, meaning you can get on with other tasks at hand.
For more butternut squash recipes, take a look at our gallery for all the inspiration this autumn/winter season.
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Yields:
1 L.
Prep Time:
30 mins
Cook Time:
1 hr
Total Time:
1 hr 30 mins
Cal/Serv:
152
Ingredients
650g
butternut squash (peeled weight), cut into 2.5cm pieces
1 medium potato, about 225g, cut into 2.5cm pieces
2Tbsp.
olive oil
4
slices thick-cut white bread
6
rashers smoked streaky bacon
600ml
strong vegetable stock
Directions
Step 1
Preheat oven to 200°C (180°C fan) mark 6. Put the butternut squash into a roasting tin with the potato. Toss through the oil and plenty of seasoning. Roast for 45min or until vegetables are tender (if serving straight away, leave oven on).
Step 2
Meanwhile, cut off and discard the crusts from the bread. Cut each slice into 3 strips. Slice each bacon rasher in half lengthways, then wrap a strip of bacon around each bread finger and arrange on a baking tray. Cover and chill.
Step 3
Scrape the veg and any sticky bits in the roasting tin into a blender, then add stock and some seasoning. Whiz until smooth. Empty into a pan to reheat when ready. Check seasoning.
Step 4
To serve, uncover bread sticks and bake for 13-15min until crisp and golden. Meanwhile, reheat soup gently until piping hot. Divide soup among heatproof shot glasses or coffee cups and lay a bacon soldier across the rim of each one.
Get ahead: Make the soup up to a day ahead. Transfer to a bowl or container, then cool, cover and chill. Prepare bacon soldiers (but don't cook) up to 6hr ahead, cover and chill. Bake soldiers up to 3hrs ahead. Cool on their tray and set aside. To serve, reheat soup in a pan on the hob and refresh the bacon soldiers in a 200°C (180°C fan) mark 6 oven for 5-8min.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
