Butternut Squash Soup With Pancetta And Tomatoes

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Details

8 Ingredients

• 5 ozs pancetta, coarsely chopped
• 2 medium onions, coarsely chopped
• 1/4 tsp dried crushed red pepper
• 1 2-lb butternut squash, peeled, seeded, cut into 1/2-inch dice (about 4 cups)
• 2 Tbsps chopped fresh oregano
• 7 1/2 cups canned low-salt chicken broth
• 2 cups canned diced Italian-style tomatoes with juices
• 3/4 cup yellow cornmeal