This soup is uber easy: just boil a cleaned and chopped leek, a halved and seeded delicata cut into chunks, some herbs and spices to your preference (i used sage, turmeric, cayenne, salt/pepper and garlic) and cook until soft. Once soft, just pulse with an immersion blender until the soup is smooth. You could add milk or cream just before serving for an extra decadent soup, or leave it as is.
This soup is also lovely cold or re-heated as leftovers. Try leaving any!