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

Smoked Salmon Chowder

Tender Leeks with Bacon Vinaigrette