Acorn Squash Soup with Corned Beef and Walnuts Recipe

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.

No additional tips available.

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

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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.

Acorn Squash Soup with Corned Beef and Walnuts

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