Butternut Squash Soup with Pancetta and tomatoes

Butternut Squash Soup with Pancetta and tomatoes Ingredients

5 ounces Pancetta coarsley chopped	2 tbl. Oregano, fresh chopped
2 ea Onion medium, coarsely chopped	7 1/2 cups Chicken broth canned, low salt
1/4 tsp. Red pepper dried and crushed	2 cups Tomatoes canned,diced italian style
2 lb. Butternut squash peeled,seeded,cut into 1/2 in. dice	3/4 cup Cornmeal

Instructions for Butternut Squash Soup with Pancetta and tomatoes

Cook first 3 ingredients in heavy large saucepan over medium low heat until onions are very soft, stirring occasionally about 10 minutes. Add squash and oregano; cook until squash is crisp-tender,stirring occasionally, about 8 minutes. Add broth and tomatoes with juices,bring to a boil. gradually whisk in cornmeal. Reduce heat to medium and simmer until squash is tender, stirring occasionally, about 35 minutes. Season with salt and pepper to taste.

Main Ingredient: Butternut SquashCuisine: Italian

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