LibreRecipes

Butternut Squash Soup with Pancetta and Tomatoes

Rating

Calories

235.0

Protein

10.0

Sodium

194.0

Fat

9.0

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

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.