Acorn Squash Soup with Corned Beef and Walnuts

Name: Acorn Squash Soup with Corned Beef and Walnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 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

Servings: persons

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.

1225

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 1/2 pounds corned beef lean, 3 quarts water, 2 pounds acorn squash, 1 x black peppercorns, and more.

Yes, Acorn Squash Soup with Corned Beef and Walnuts falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!