Butternut squash and sage soup
This vibrant orange squash soup is a healthy way to warm up - served with herbs and a drizzle of honey
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.