Acorn Squash Soup with Corned Beef and Walnuts

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Hearty and very meaty with the crunch of earthy walnuts.

Time to Prepare this Recipe 50 minutes Prep: 10 minutes Cook: 40 minutes
Calories Per Serving and Nutrition Information 662 calories per serving view nutrition facts
# of servings this recipe makes 6 servings suggest servings
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Ingredients

1 1/2 pounds corned beef lean
3 quarts water
2 pounds acorn squash
1 x black peppercorns
1 x nutmeg
1 x mace
1 x bay leaf
1 x juniper berries
1 x cloves
4 ounces horseradish prepared
2 quarts beef broth corned
1 1/2 cups heavy whipping cream
1 x salt
1 x black pepper
6 ounces walnuts shelled, toasted
4 tablespoons chives snipped

Directions

Cook the corned beef with water and seasonings until tender.

Remove from the broth.

Trim Cube. De-fat the broth. Add the squash.

Cook until tender.

Cool. Use a food processor to puree. Add the cream and horseradish.

Season to taste. Add the cubed corned beef.

Sprinkle with toasted walnuts and chives immediately before serving.

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Nutrition Facts

Serving Size 360g
Amount per Serving
Calories 662 72% of calories from fat
% Daily Value*
Total Fat 53.0g81%
 Saturated Fat 21.0g107%
 Trans Fat 0.0g
Cholesterol 193mg64%
Sodium 1532mg64%
Total Carbohydrate 23.0g8%
 Dietary Fiber 4.0g16%
 Sugars 2.0g
Protein 29.0g57%
Vitamin A 30%  Vitamin C 38%
Calcium 13%  Iron 22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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