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Acorn Squash Soup with Corned Beef and Walnuts

 

Hearty and very meaty with the crunch of earthy walnuts.
35

Yield

6

servings

Prep

10

min

Cook

40

min

Ready

50

min

Trans-fat Free, Good source of fiber
 

Ingredients

1 ½ pounds corned beef
lean
3 quarts water
*
2 pounds acorn squash
1 x black peppercorns
*
1 x nutmeg
*
1 x mace
*
1 x bay leaves
*
1 x juniper berries
*
1 x cloves
*
4 ounces horseradish
prepared
2 quarts beef stock
corned
*
1 ½ 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 360g (12.7 oz)
Amount per Serving
Calories 66272% of calories from fat
 % Daily Value *
Total Fat 53g 81%
Saturated Fat 21g 107%
Trans Fat 0g
Cholesterol 193mg 64%
Sodium 1532mg 64%
Total Carbohydrate 8g 8%
Dietary Fiber 4g 16%
Sugars g
Protein 57g
Vitamin A 30% Vitamin C 38%
Calcium 13% Iron 22%
* based on a 2,000 calorie diet How is this calculated?

 

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