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
650 g butternut squash (peeled weight), cut into 2.5cm pieces
1 medium potato, about 225g, cut into 2.5cm pieces
2 Tbsp. olive oil
4 slices thick-cut white bread
6 rashers smoked streaky bacon
600 ml 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.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
