Panko makes these chicken nuggets light and crunchy at the same time. You'll want to dunk them into your sweet and creamy butternut squash and sweet potato soup
Heat a >5 quart (4.73 liters) Dutch oven over medium-high heat. Add oil and then onions with a dash of salt to heated oil. Saute for 3 minutes and then add in butternut squash and sweet potatoes with a bit more salt. Pour in enough stock / broth to cover all ingredients (if you don’t have enough stock, use water). Cover and bring to a boil. Simmer for 15 minutes and then remove from heat
Line a sheet pan with foil and coat with cooking spray (or just brush on some oil)
In a medium-sized bowl, mix together panko with spices and seasonings. Whisk egg and pour over chicken. Toss individual pieces in panko and place on sheet pan. Spray with some more cooking spray and bake in oven for 12 to 15 minutes
Puree soup with an immersion blender. Season to taste with salt and pepper
Serve “nuggets” with condiments of choice (like BBQ sauce, ketchup, mustard – I’m sure you’ll find something in that fridge of yours!)