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Romaine Salad with Ham, Eggs, and Avocado
with pureed butternut squash and carrot soup

Active: 30 min Total: 40 min
A hearty salad and a warm, smooth soup are a perfect fall combination. We double the soup to make Thursday's dinner super simple.
Smarts: Microwave butternut squash for a few minutes to make it easy to peel and chop.
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Proteins
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Ingredients

Metric
Servings:
4
Romaine Salad with Ham, Eggs, and Avocado:
  • Eggs - 4 , hard boiled
  • Shallots - 1/2 bulb , diced
  • Romaine hearts - 2 , chopped
  • Ham - 6 slices , chopped
  • Dijon mustard - 2 tsp
  • Red wine or sherry vinegar - 3 Tbsp
  • Maple syrup - 1 Tbsp
  • Cooking oil - 1/4 cup
  • Salt and pepper - to taste
  • Avocado (medium) - 1 , cube
  • Walnuts - 1/4 cup , crushed
Pureed Butternut Squash and Carrot Soup (for two dinners):
  • Butternut squash, large - 1 , cubed ((look for a 3 lb squash))
  • Garlic - 4 cloves , minced
  • Onions (medium) - 1 , chopped
  • Carrots - 2 , peeled and chopped
  • Cooking oil - 1 1/2 Tbsp
  • Chicken stock - 6 to 7 cups
  • Salt and pepper - to taste
  • Maple syrup - to taste

Nutrition Facts

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Prep

  1. Butternut squash / Garlic / Onions / Carrots - These soup ingredients are enough for two nights of dinner. Prep as directed. (Can be done up to 3 days ahead)
  2. Hard boil eggs - Cover eggs by 1” (2.5 cm)of water in a saucepan. Salt generously and then bring to a boil. Once water has reached a boil, take it off the heat and just let it sit for 11 minutes. Crack and chop eggs before serving. (Can be done up to 3 days ahead)
  3. Shallots / Romaine / Ham - Prep as directed. (Can be done up to 3 days ahead)

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Make

  1. Heat up a Dutch oven over medium-high heat. Add cooking oil and then garlic and onions to heated oil with a dash of salt. Saute until softened, ~3 minutes.
  2. Next add in butternut squash and carrots. Pour in enough chicken stock to cover veggies, and then bring to a boil. Simmer for ~10 minutes with lid on.
  3. While soup is simmering, whisk together shallots, Dijon, red wine or sherry vinegar, maple syrup, and cooking oil. Season to taste with salt and pepper.
  4. After soup has simmered and squash is tender, puree with an immersion / stick blender (like in this video) when it’s cool enough to work with (or transfer into a blender in batches). If using an immersion blender, I like to move the pot into the kitchen sink in case of spattering. Puree until smooth. Season soup to taste with salt and pepper. We use unsalted homemade broth, so we added ~1 1/2 tsp (7 ml) salt to our final product to make it taste like we wanted. If you want the soup to be sweeter, consider adding maple syrup. Reserve half the soup for Thursday.
  5. Cube avocado. Toss vinaigrette with romaine, eggs, ham, avocado, and walnuts. Enjoy your soup and salad combo!

Nutrition Facts

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