Acorn Squash Soup W/corned Beef and Walnuts

1 1/2 lb Lean Corned Beef
3 qt Water
2 lb Acorn Squash, Peeled, Seeded & Cubed
Black Peppercorns
Nutmeg
Mace
Bay Leaf
Juniper Berries
Cloves
4 oz Prepared Horseradish,
2 qt Corned Beef Broth
1 1/2 c Heavy Cream
Salt
Pepper
6 oz Walnuts, Shelled & Toasted
4 tb 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.

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