Acorn Squash Soup with Corned Beef and Walnuts

• 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 leaves
• 1 x juniper berries
• 1 x cloves
• 4 ounces horseradish prepared
• 2 quarts beef stock corned
• 1 1/2 cups heavy whipping cream
• 1 x salt
• 1 x black pepper
• 6 ounces walnuts shelled, toasted
• 4 tablespoons chives snipped

1. Cook the corned beef with water and seasonings until tender.
2. Remove from the broth.
3. Trim Cube.
4. De-fat the broth.
5. Add the squash.
6. Cook until tender.
7. Cool.
8. Use a food processor to puree.
9. Add the cream and horseradish.
10. Season to taste.
11. Add the cubed corned beef.
12. Sprinkle with toasted walnuts and chives immediately before serving.

corned beef lean, water, acorn squash, black peppercorns, nutmeg, mace, bay leaves, berries, cloves, horseradish, beef stock, heavy whipping cream, salt, black pepper, walnuts, chives

Taken from recipeland.com/recipe/v/acorn-squash-soup-corned-beef-w-35324 (may not work)