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This acorn squash soup recipe includes corned beef and walnuts!

Yield: 12 servings

1 1/2 lb Lean Corned Beef
3 qt Water
2 lb Acorn Squash, Peeled, Seeded & Cubed
Black Peppercorns
Nutmeg
Mace
Bay Leaf
Juniper Berries
Cloves
4 oz Prepared Horseradish
2 qt Corned Beef Broth
1 1/2 c Heavy Cream
Salt
Pepper
6 oz Walnuts, Shelled & Toasted
4 tb Chives, Snipped

Cook the corned beef with water and seasonings until tender. Remove from the broth. Trim and 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.

Recipe by Chef Fritz Sonnenschmidt.