Go Back

Acorn Squash Soup with Horseradish, Corned Beef and Toasted Walnuts

Servings 12 servings

Ingredients

  • 1-1/2 Lb. Lean corned beef
  • 3 Qts. Water
  • Peppercorns nutmeg, mace, bay leaf, juniperberries and cloves
  • 2 Lb. Acorn squash peeled, seeded and cubed
  • 4 Oz. Prepared horseradish drained
  • 1-1/2 to 2 Qts. Corned beef broth
  • 1-1/2 C. Heavy cream
  • Salt and pepper to taste
  • 6 Oz. Walnuts toasted in 2 Tbs. oil
  • 4 Tbs. Finely diced chives

Directions

  1. Place corned beef into water seasoned with herbs and spices and cook until tender. Remove, trim, cube and set aside corned beef; reserve broth. 

  2. Add cubed acorn squash, horseradish and heavy cream to broth, and simmer in suitable pot until squash is tender. 

  3. Puree’ (if too thick, add more broth; it too thin, reduce), season with salt and pepper and add cubed corned beef. Before serving, sprinkle with toasted walnuts and chives.