Butternut Squash Soup With Pancetta And Tomatoes

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Epicurious
Nutrition per serving    (USDA % daily values)
CAL
167
FAT
28%
CHOL
6%
SOD
17%

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Ingredients for 8 servings

5 ounces pancetta, coarsely chopped

2 medium onions, coarsely chopped

1/4 teaspoon dried crushed red pepper

1 2-pound butternut squash, peeled, seeded, cut into 1/2-inch dice (about 4 cups)

2 tablespoons 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

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