From The Gloucester Daily Times-
Felicia Ciaramitaro Mohan serves this butternut squash and leek soup to her guests every Thanksgiving. It is very popular, delicious and you can learn to make it very quickly.
After peeling and cutting up the squash you should cut and clean the leeks. Unfortunately the growing method for leeks causes them to build up dirt inside and requires that you cut and clean them carefully. To clean them you first trim off the root end, leaving about 1/4 inch of the base, which is the white portion. Next you should take off any of the rough outer leaves and throw them away. Then trim each of the darker parts of the leaves down to the light green portion (this is the more tender portion) and leave only an inch or two of green. You may want to reserve the darker green leaves you cut off for other uses.
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