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1
Cut each cheese round into 8 wedges.
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2
Place eggs in small bowl.
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3
Place cornmeal in another bowl; sprinkle with salt and pepper.
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4
Working in batches, dip cheese into eggs, then into cornmeal, turning to coat.
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5
Press cornmeal gently to adhere.
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6
Place on baking sheet.
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7
Freeze 1 hour.
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8
Cook pancetta in heavy large saucepan over medium heat until crisp, about 8 minutes.
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9
Using slotted spoon, transfer pancetta to paper towels.
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10
Add onion to drippings in pan; saute until just tender, about 4 minutes.
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11
Add butternut squash, broth and chilies; simmer until squash is tender, stirring occasionally, about 20 minutes.
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12
Mix in corn; simmer until tender, about 8 minutes.
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13
Transfer 3 1/2 cups soup to blender; puree.
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14
Mix puree into remaining soup in pan.
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15
Season with salt and pepper.
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16
(Pancetta and soup can be made 8 hours ahead.
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17
Cover pancetta; chill.
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18
Chill soup uncovered until cold, then cover and keep chilled.
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19
Bring pancetta to room temperature before continuing.)
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20
Heat oil in large nonstick skillet over medium-high heat.
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21
Add frozen cheese; brown well, about 1 minute per side.
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22
Meanwhile, bring soup to simmer.
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23
Mix in sage.
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24
Ladle soup into bowls.
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25
Top with pancetta and cheese croutons.
