Title: Acorn squash soup w/corned beef and walnuts
 Categories: Soups, Beef, Nuts
      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 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.