Butternut Squash Soup with Pancetta and Tomatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
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 |
Directions:
1. 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 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 and serve.
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