Cook this @home: Daniel Boulud's fall squash soup

The Daniel Boulud restaurants are renowned for their high-quality ingredients, creative and technique driven dishes and artful presentation. But some of their dishes are simple enough to make at home, and when it comes to seasonal ingredients, sometimes that's the best way to present them.

Winter squashes, named for their longevity, have started to appear at Farmer's Markets across the city, and will be around all winter long. The sturdy vegetable is a seasonal hero, staying tasty for months. But early harvested squashes are fresh, and perfect for a chilly fall night, especially when made into a soup.

"When the squashes of the fall, with their rich and nutty flavors, start appearing at the markets, it's bittersweet to say goodbye to summer, but we welcome the new flavors," said Chef Daniel Boulud. "I love hearty fall soups, and this one with delicata, buttnernut and kabocha squashes, has delicious depth."

This soup will be back on the menu at DBGB, (299 Bowery, 212-933-5300) in the coming days.

Winter squash are high in vitamin A, which promotes healthy skin and good eye health, and C, which supports the immune system. They are also high in iron (especially important for women), folate, which supports red blood cell production and are low in calories, high in fiber and very filling, making them a good friend of any dieter.

Makes approximately 1 gallon
1 pound delicata squash
1 ½ pound butternut squash
1 ½ lb kabocha squash
Olive oil
Salt and freshly ground white pepper
4 tablespoons butter
1 small onion, chopped
1 small carrot, chopped
2 celery stalks, chopped
3 garlic cloves, chopped
1 tablespoon seeded, minced jalapeño pepper
2 tablespoons minced fresh ginger
1 sachet (1 orange peel, 1 crushed cardamom pod, 1 tablespoon crushed coriander seed and 1 bay leaf)
1 teaspoon ground mace
1 ½ cups orange juice
1 ½ cups crème fraîche

1. Preheat oven to 350 degrees. Slice squash in half from stem to bottom and scoop out seeds. Rub olive oil on the flesh and season with salt and pepper. Wrap each half in aluminum foil and place on a baking sheet with cut-sides down. Bake for 1 ½ - 2 hours, or until tender.
2. In a large Dutch oven or heavy-bottomed pot over medium heat, brown the butter. Add onion, carrot, celery, garlic, jalapeño pepper, ginger, sachet, mace, salt and pepper. Cook, stirring occasionally, for 8 minutes, or until vegetables are tender but not browned. Unwrap squash and scoop the flesh into the pot. Add orange juice with 2 quarts of water and simmer, stirring occasionally, for 30 minutes.
3. Discard the sachet, and transfer contents to a blender with the crème fraîche. Puree until smooth, and pass through a sieve into a clean pot. Bring to a simmer, adjust seasoning and serve hot.
To serve
Pour soup into a bowl and top with a sprinkle of toasted pumpkin seeds and a few cinnamon marshmallows (pre-packaged or homemade). Drizzle pumpkin seed oil on top and garnish with a few fried sage leaves.