MMMMM----- Recipe via Meal-Master (tm) v8.04
       Title: Acorn Squash Soup W/corned Beef & 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
            Bay Leaf
            Juniper Berries
       4 oz Prepared Horseradish,
       2 qt Corned Beef Broth
   1 1/2 c  Heavy Cream
       6 oz Walnuts, Shelled &
       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.
   Chef Fritz Sonnenschmidt From: Joel Ehrlich