Ingredients

• 4 ounces chilled soft fresh goat cheese (such as Montrachet), cut into 1-inch-thick rounds
• 2 large eggs, beaten to blend
• 1/2 cup yellow cornmeal
• 4 ounces 1/4-inch-thick slices pancetta or 4 thick bacon slices, chopped
• 1 medium onion, chopped
• 1 2 1/4-pound butternut squash, peeled, seeded, coarsely chopped
• 4 1/2 cups canned roasted-garlic chicken broth or low-salt chicken broth
• 2 teaspoons minced canned chipotle chilies*
• 1 16-ounce bag frozen sweet white corn (unthawed)
• 2 tablespoons olive oil
• 2 teaspoons minced fresh sage

Instructions

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