roasted delicata and golden beet soup with frizzled leeks and minted yogurt
  • 1 lb delicata squash
  • 1 lb golden beets
  • 1 tsp oil of choice
  • 1 medium onion, chopped
  • 1 / 2 tsp cumin
  • 1 tsp minced fresh sage
  • 4 cups low sodium vegetable stock
  • juice of half a large orange
  • 1-2 tbl oil
  • 2 large leeks, white parts sliced thin
  • 2 tbl fresh minced mint
  • 1 cup plain greek yogurt
  • juice of 1 small lemon
  1. heat oven to 400 degrees. scrub beets and dry. wrap individually in aluminium foil with a drizzle of olive oil and place on sheet pan. roast for 30 minutes.
  2. slice delicata in half and remove inner pulp and seed (reserve for roasting if you'd like). drizzle with olive oil, salt, pepper. place cut side down on sheet pan and roast, with beets, an additional 30 minutes. both vegetables are done when fork tender.
  3. remove from oven and allow to cool slightly. scrape the flesh of the delicata into a bowl. remove the skins from the beets and chop.
  4. in a large soup pot or dutch oven, heat oil over medium-high heat. add onion and cook until translucent, 10 minutes. add cumin and sage, stirring to coat onion, and cook an additional 1-2 minutes, until fragrant. add delicata, beet, vegetable stock, orange juice. bring to a boil and reduce to a simmer. simmer, cover on, 30 minutes.
  5. meanwhile heat 1-2 tbl oil in a large saute pan. once oil has expanded and is hot, add thin leek slices and fry until crisp (skimming and removing those who finish first along the way). remove to a paper towel lined plate.
  6. using a blender or immersion blender, puree soup to a smooth consistency.
  7. combine mint, yogurt, and lemon juice.
  8. garnish soup with leek and mint yogurt.
Recipe by the perpetual season at