Acorn Squash Soup with Corned Beef and Walnuts

Hearty and very meaty with the crunch of earthy walnuts.

50 minutes Prep: 10 minutes Cook: 40 minutes

662 calories per serving view nutrition facts

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 53.0g	81%
Saturated Fat 21.0g	107%
Trans Fat 0.0g
Cholesterol 193mg	64%
Sodium 1532mg	64%
Total Carbohydrate 23.0g	8%
Dietary Fiber 4.0g	16%
Sugars 2.0g
Protein 29.0g	57%

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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