This acorn squash soup recipe includes
corned beef and walnuts!
Yield: 12 servings
1 1/2 lb Lean Corned Beef
3 qt Water
2 lb Acorn Squash, Peeled, Seeded & Cubed
4 oz Prepared Horseradish
2 qt Corned Beef Broth
1 1/2 c Heavy Cream
6 oz Walnuts, Shelled & Toasted
4 tb Chives, Snipped
Cook the corned beef with water and seasonings
until tender. Remove from the broth. Trim and 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.
Recipe by Chef Fritz Sonnenschmidt.