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Acorn Squash Soup W/corned Beef and Walnuts



Ingredients:
1 1/2 Pound(s) Lean Corned Beef
3 Quart(s) Water
2 Pound(s) Acorn Squash, Peeled
4 Ounce(s) Prepared Horseradish,
2 Quart(s) Corned Beef Broth
1 1/2 Cup(s) Heavy Cream
6 Ounce(s) Walnuts, Shelled
4 Tablespoon(s) 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.
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