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.