Butternut Squash Soup with Pancetta and Tomatoes

• 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

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

pancetta, onions, red pepper, butternut squash, fresh oregano, chicken broth, italianstyle tomatoes, yellow cornmeal

Taken from www.epicurious.com/recipes/food/views/butternut-squash-soup-with-pancetta-and-tomatoes-104058 (may not work)