A pungent puree of acorn squash soup, seasoned horseradish, and embellished with cubes of corned beef and toasted walnuts.

Acorn Squash Soup with Horseradish, Corned Beef and Toasted Walnuts

1 1/2 pounds lean corned beef
3 quarts water
Spices: peppercorns, nutmeg, mace, bay leaf, juniper berries and cloves
2 pounds acorn squash, peeled, seeded and cubed
4 ounces prepared horseradish (drained)
1 1/2 to 2 quarts corned beef broth
1 1/2 cups heavy cream
Salt and pepper to taste
6 ounces walnuts (toasted in 2 tablespoons vegetable oil)
4 tablespoons finely diced chives

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.
4. Before serving, sprinkle with toasted walnuts and chives.

Makes 12 servings.

Recipe provided courtesy of The Association For Dressings and Sauces.