Place corned beef into water seasoned with herbs and spices and cook until tender. Remove, trim, cube and set aside corned beef; reserve broth.
Add cubed acorn squash, horseradish and heavy cream to broth, and simmer in suitable pot until squash is tender.
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.