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Number of Servings: 12


• 1½ Lbs. Lean corned beef
• 3 Qt. Water
• Pinch of Each Peppercorns, nutmeg, mace, bayleaf, juniper berries, and cloves
• 2 Lbs. Acorn squash, peeled, seeded and cubed
• 4 Oz. Prepared horseradish (drained)
• 1½ to 2 Qt. Corned beef broth
• 1½ C.Heavy cream
• 6 Oz. Walnuts (toasted in 2 Tbs. oil)
• 4 Tbs. Chives, finely diced
• To Taste - Salt and pepper

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 some more broth; if too thin, reduce), season with salt and pepper, and add cubed corned beef.

Before serving, sprinkle with toasted walnuts and chives.

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