Acorn Squash Soup with Corned Beef & Walnuts

Name: Acorn Squash Soup with Corned Beef and Walnuts
Yield: 6
Cuisine: Fusion
Ingredients: corned beef; water; acorn squash; black peppercorns; nutmeg; mace; bay leaves; juniper berries; cloves; horseradish; beef stock; heavy whipping cream; salt; black pepper; walnuts; chives

Submitted by taffy5005

Hearty and very meaty with the crunch of earthy walnuts.

YIELD

6 servings

PREP

10 min

COOK

40 min

READY

50 min

Ingredients

1 ½

POUNDS CORNED BEEF
lean

QUARTS WATER *

POUNDS ACORN SQUASH

X BLACK PEPPERCORNS *

X NUTMEG *

X MACE *

X BAY LEAVES *

X JUNIPER BERRIES *

X CLOVES *

OUNCES HORSERADISH
prepared

QUARTS BEEF STOCK
corned *

1 ½

CUPS HEAVY WHIPPING CREAM

X SALT *

X BLACK PEPPER *

OUNCES WALNUTS
shelled, toasted

TABLESPOONS 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.