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Acorn Squash Soup With Corned Beef And Walnuts
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- #36354
serves/makes:
ready in:
1-2 hrs
1-2 hrs
2 reviews
ingredients
1 1/2 pound lean corned beef plus included seasoning packet
2 1/2 quarts water
2 pounds acorn squash, peeled, seeded, and cubed
4 ounces prepared horseradish
1 1/2 cup heavy cream
salt and black pepper, to taste
6 ounces walnuts, shelled and toasted
4 tablespoons fresh chives, snipped
directions
Trim any fat from the corned beef.
Place the corned beef, water, and contents of seasoning packet* in a Dutch oven or other large stockpot. Bring to a boil over medium-high heat then reduce the heat to a simmer. Cook for 1-2 hours or until the meat is tender.
Remove the meat from the cooking liquid and cut it into small cubes and set aside. Defat and strain the liquid and return to the stockpot.
Add the cubed squash to the cooking liquid. Cover the stockpot and cook on medium heat until the squash is tender, about 20 minutes (will depend on the size of the cubes). Let the squash and broth cool then puree in a food processor or blender until smooth.
Return the squash to the stockpot. Add the cream and horseradish. Season to taste with salt and pepper. Add the corned beef and heat through over medium-low heat (do not let it boil).
Sprinkle with the walnuts and chives just before serving.
cook's notes
If you don't have the seasoning packet that came with the corned beef you can use 1/2 tsp mustard seeds, 2 bay leaves, 8 allspice berries, 8 juniper berries, 6 whole cloves, 1 tsp whole black peppercorns. If you don't have corned beef brisket you can use canned corned beef. Cook the squash in rich beef stock and crumble the corned beef in after adding the cream.
nutrition data
363 calories, 27 grams fat, 12 grams carbohydrates, 20 grams protein per serving. This recipe is low in carbs.
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reviews & comments
December 2, 2017
Both of my uncles turned up their noses at this squash soup, only to discover that they loved it once they tried it. They ate so much of it that they didn't have an appetite left for the rest of our Thanksgiving dinner! Seriously, it is delicious and very filling. This recipe could be considered a meal in itself. A great winter weather dinner!
November 6, 2010
This soup is a long-time favorite of ours. It is VERY hearty and filling. You can cook the corned beef brisket in the crockpot the night before (or your favorite cooking method). One note: strain the cooking liquid when measuring it to cook the squash. The directions don't specify this but you definitely should. The corned beef adds some saltiness so adjust the seasoning after adding it into the pureed squash mixture.