Access to all articles, new health classes, discounts in our store, and more!
Butternut and Pear Purée with Walnut Crème Fraîche

Serves 4
Active Time: 20 minutes
Total Time: 35 minutes
Ingredients
- ¼ cup butter or ghee, divided
- 2 bosc pears, diced small
- ¼ cup leek, minced
- ¼ teaspoon cinnamon
- Dash of ginger powder
- Dash of nutmeg
- ½ teaspoon fresh ginger, grated
- 4 cups roasted butternut squash
- 1 quart chicken bone broth
- ½ cup crème fraîche
- 1 tablespoon walnut oil
- Sea salt
Directions
- Melt half of the butter or ghee in a medium-large cast iron pot. Add the leek and pears, and cook on medium heat until tender and slightly caramelized.
- Add spices, grated ginger, and butternut squash to pot, reduce heat to low, and stir until fragrant.
- Add the bone broth and simmer for 15 minutes.
- With a regular or immersion blender, pulse until smooth, adding remaining butter or ghee when needed.
- Serve hot with walnut crème fraîche.
Walnut Crème Fraîche
Whisk together the crème fraîche, walnut oil, and salt until well combined (about 15 seconds). Take care not to whip the crème fraîche.
Chef Taylor Allen attended San Diego Culinary Institute where she acquired knowledge of traditional French cooking techniques. Taylor offers personal, in-home ancestral food preparation and real-food kitchen retrofits. She specializes in GAPS protocol as well as paleo and gluten- and casein-free meals.
Check out other recipes from Taylor Allen:
Roasted Marrow and Baby Beets with Kale
Tender Leeks with Bacon Vinaigrette
Published in the Price-Pottenger Journal of Health & Healing
Winter 2019 – 2020 | Volume 43, Number 3
Copyright © 2019 Price-Pottenger Nutrition Foundation, Inc.®
All Rights Reserved Worldwide