Recipes from Marble Hill Provisions

Brown Butter and Butternut squash soup garnished with Cucumber bell pepper relish and truffle
Delish fall winter soup! We drink it out of a coffee cup, its that good. We hope you enjoy!
Yields 6-8 servings
2 large Butter Nut Squash (halved and seeded) about 3- 3.5 pounds total
4 cups water
2 stick unsalted butter (1/2 pound)
1/4 cup pure maple syrup
2 cups heavy cream
Kosher salt
Black pepper (fresh ground)
1 Cucumber bell pepper relish (12 oz jar)
Truffle oil to garnish
• Halve the butternut squash remove seeds with spoon
• On a metal sheet pan lined with foil place squash cut side up on top of the foil   in the seed cavity add 1 tablespoon butter and season heavy with salt and pepper place in a 375 degree oven for about a hour we are looking for the squash to be tender and soft. When it's done remove from oven and let cool to room temperature.
• Scoop out squash with a spoon or ice cream scoop into a 4-quart saucepan. Making sure to not get any skin from the outside
• Once all the squash is in the saucepan. Add water, cream, and maple syrup. Bring to simmer on medium heat. Stirring occasionally. Cook about 20 minutes at a simmer. While your waiting for the soup to come to a simmer….
• In a small pan add butter and place on high heat. Watch the butter you want it to melt and begin to foam once the foaming stops and subsides. You should smell a nutty aroma and it should be a golden brown color and have flecks of dark brown in it , if it goes farther you will know its brown butter not black ! Once brown quickly add to the soup stir in. its okay if its still hot
• Once it has simmered and you have added the brown butter either blend in a blender or with a immersion blender or a stick blender.
• Once smooth adjust consistency you may need to add cream or water if you're looking for a healthy alternative. You want it to be thick but not watery.
• Adjust seasoning with salt and pepper to your taste.
• Garnish with a drizzle of truffle oil (optional) and a couple spoonful's of Cucumber bell pepper relish.  Serve immediately. Will keep about 4 days refrigerated.

Spinach & Red Onion Salad with Sweet Potato Vinaigrette
8-10 oz baby spinach
1/2 Red Onion
5 oz feta cheese 
1/4 cup good quality champagne vinegar
1/4 cup Marble Hill Sweet Potato Butter
Kosher salt
Black pepper
1 1/2 cup extra virgin olive oil
In a large bowl, combine the spinach, red onions, feta cheese, and toss together.
In a small bowl, whisk together the vinegar, sweet potato butter, a pinch of salt and couple grinds of black pepper. While whisking, slowly drizzle in the olive oil to make a thick dressing. Check seasoning and add to taste.
Add vinaigrette to spinach mixture - toss and serve. Dressing will keep about a week refrigerated. 
Serves 4