Ingredients
Butternut Squash and Sweet Potato Soup:
- Butternut squash - 1 , cubed (<a href="https://vimeo.com/63765872">video</a>)
- Sweet potatoes - 1 lb , peeled & cubed
- Onions - 1 , chopped
- Cooking oil - 1 Tbsp
- Vegetable broth - 1 quart
Panko-Breaded Chicken "Nuggets":
- Zucchini - 1 lb , quartered into wedges
- Cooking oil spray -
- Panko breadcrumbs - 1 cup ((why <a href="http://www.chow.com/food-news/54616/how-is-panko-different-from-breadcrumbs/" target="blank">panko</a>?))
- Basil, oregano, or Italian seasonings - 1 Tbsp
- Paprika - 1 tsp
- Kosher salt - 1/2 tsp
- Egg - 1
Prep
- Butternut squash – Peel, remove seeds, and cube (Trick: pop in microwave for ~3 minutes to soften skin first)
- Sweet potatoes / Onions / Zucchini – Prep as directed
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Make
- Preheat oven to 375F (191C) degrees
- 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 zucchini. 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 breaded zucchini with condiments of choice (like ranch dressing, mayonnaise, mustard – I’m sure you’ll find something in that fridge of yours!)
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