Butternut Soup Shots with Crispy Pancetta Soldiers

So I've been doing a Christmas Calendar of Christmasy Foods.

Ingredients:

8 slices pancetta
2cm-thick slice white bread (cut into 8 chunky soldiers)
splash olive oil
850ml-1 litre butternut squash & sage soup soup
drizzle cream and a few snipped chives (to serve)

 Serves: 8 (shots)

Instructions:

Pre-heat the oven to 200oC (fan).

Wrap the Pancetta around the Soldiers.

Combine with a little Olive oil.

Bake for 5-8 minutes (turn so that evenly cooked)

Re-heat soup (this can easily be done in the microwave).

Divid soup evenly between 8 espresso cups or large shot glasses.

Serve with a drizzle of cream and chives, Soldiers on the side.