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50 minutes
Prep: 10 minutes
Cook: 40 minutes
662 calories per serving view nutrition facts
6 servings
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| 1 1/2 | pounds | corned beef | lean |
| 3 | quarts | water | |
| 2 | pounds | acorn squash | |
| 1 | x | black peppercorns | |
| 1 | x | nutmeg | |
| 1 | x | mace | |
| 1 | x | bay leaf | |
| 1 | x | juniper berries | |
| 1 | x | cloves | |
| 4 | ounces | horseradish | prepared |
| 2 | quarts | beef broth | corned |
| 1 1/2 | cups | heavy whipping cream | |
| 1 | x | salt | |
| 1 | x | black pepper | |
| 6 | ounces | walnuts | shelled, toasted |
| 4 | tablespoons | 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.
| % Daily Value* | |
| Total Fat 53.0g | 81% |
| Saturated Fat 21.0g | 107% |
| Trans Fat 0.0g | |
| Cholesterol 193mg | 64% |
| Sodium 1532mg | 64% |
| Total Carbohydrate 23.0g | 8% |
| Dietary Fiber 4.0g | 16% |
| Sugars 2.0g | |
| Protein 29.0g | 57% |
| Vitamin A | 30% | Vitamin C | 38% | |
| Calcium | 13% | Iron | 22% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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