• Prep Time:
  • Cooking Time:
  • Serves: 12 Servings

Acorn Squash Soup W/corned Beef and Walnuts

  • Recipe Submitted by on

Category: Nuts, Soups, Beef

 Ingredients List

  • 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.

Chef Fritz Sonnenschmidt From: Joel Ehrlich
Posted to MM-Recipes Digest V3 #266

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