Butternut Soup Shots with Crispy Pancetta Soldiers Recipe

In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.

Add the cubed butternut squash, vegetable broth, ground cinnamon, salt, and pepper to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for about 30 minutes or until the squash is tender.

Meanwhile, preheat the oven to 400°F (200°C). Place the slices of pancetta on a baking sheet and bake for about 10-12 minutes or until crispy. Remove from the oven and set aside.

Toast the slices of bread until crispy. Cut them into thin soldiers.

Use an immersion blender or a countertop blender to purée the soup until smooth and creamy.

Pour the butternut soup into shot glasses and garnish with fresh parsley. Serve with crispy pancetta soldiers on the side.