Michelin Star Recipe - Personal Chef Antonio Mecheri, Sonoma Coffee-Roasted Squash Bone Broth Soup

Beef Bone broth gelatin

We don't drink as much coffee as we used to, thanks to our new morning ritual of sipping bone broth. We do, however, love the flavor, and this dish was a random experiment that ended up becoming one of our favorite fall soups. Any winter squash can be used, though butternut is one of the sweetest, pairing nicely with the bitterness of the coffee. Personal and celebrity Chef Antonio Mecheri shares unique dishes inspired by The Wine Country regions of Napa and Sonoma Counties, California. Are you looking for a Private Chef and a caterer while visiting the wine country? Experience a multi-course chef tasting & a custom-developed dinner menu in the privacy of your own or Vacation home! Let Chef Master Antonio Mecheri bring the Michelin-star dining experience to your table! Contact us at: www.thegastrokitchen.com OR Call us at 833-755-5900.

Michelin Star Recipe | Coffee-Roasted Butternut Squash Soup with Bare Bone Marrow Broth

Recipe: Serves: 2 TO 4 | Prep Time: 15 Minutes | Cook Time: 45 Minutes

1 Butternut squash, peeled, cut in half, seeds removed, cut into medium dice

1/4 cup plus 1 tablespoon of ghee or melted butter

1/4 cup finely ground coffee or espresso beans

1/2 onion, peeled and chopped

1 medium carrot, scrubbed and chopped

1 celery stalk, chopped

1 teaspoon sea salt, plus more as needed

3 garlic cloves

1 tablespoon chopped fresh sage, plus more for garnish

1 tablespoon maple syrup or honey

1/4 teaspoon ground cinnamon

4 cups Beef Bone Broth (Please, See other videos)

PREHEAT the oven to 350' F. On a baking sheet, toss the butternut squash with 1 tablespoon of the ghee or butter and the coffee to coat. Spread the squash out in an even layer, place in the preheated oven, and roast until soft, about 20 minutes.

HEAT the remaining 1/4 cup ghee or butter in a soup pot over medium-high heat until it starts to brown, about 6 minutes. Reduce the heat to medium-low and add the onion, carrot, celery, and sea salt. Sweat the veggies for 10 minutes, stirring occasionally. Add the garlic, sage, maple syrup or honey, and cinnamon, and continue to cook, stirring occasionally, for 10 minutes.

REMOVE the squash from the oven and transfer it to the soup pot. Stir in the bone broth and bring to a boil over medium-high heat. Cook for 5 minutes, then transfer to a blender and puree until smooth, about 5 minutes. Alternatively, you can puree the mixture right in the pot using an immersion blender. Season with additional sea salt if needed.

SERVE the soup immediately, and garnish with a pinch of chopped fresh sage. Alternatively, the soup can be refrigerated for up to 1 week, or frozen for up to 6 months.

WHY GHEE? Ghee is a type of clarified butter that originated and is widely used in India, North Africa, The Middle east, and the rest of the whole of Arabia. it is traditionally made by simmering butter until the milk solids caramelize, then separating the fat from those milk solids. You will see that we use ghee or olive oil whereas many cooks would use butter or vegetable oil. We do this because ghee has a high smoke point (meaning it won't break down into free radicals like many other oils when heated to high temperatures) and it lends food a buttery taste without awakening dairy allergies. Ghee is rich in oil-soluble vitamins A and E and antioxidants, and it supports healthy digestion, among other benefits.

Bon Appetit,

Chef Master Antonio Mecheri

Personal Chef Sonoma, CA Personal Chef Napa, CA Personal Chef The Bay Area, CA Personal Chef San Francisco, CA Personal Chef Healdsburg, Windsor, Santa Rosa, Guerneville, Geyserville, Russian River, Petaluma, Cotati, Rohner Park, Sebastopol, Graton, Forestville, Larkfield-Wikiup, Grant, Simi, Cloverdale, Monte Rio, Duncans Mills, Jenner, Occidental, Sereno del Mar, Salmon Creek, Bodega Bay, Bodega, Dillon Beach, Tomales, Novato, San Rafael, Corte Madera, Tiburon, Fairfax, St. Helena, Yountville.