1 medium Yellow squash, diced 4 ea Shallots, with tops, chopped 1 qt Water 2 tbl Maple syrup 5 slices Cucumber (1/2" thick) 1 tbl Salt 1/4 tsp Black pepper Place the squash, shallots, water & syrup into a large soup pot & simmer for 40 minutes, until the squash is tender. Add the cucumbers. Pit everything into a large bowl & mash until it forms a thick, creamy paste (or use a blender). Put the mixture back into the soup pot & season with salt & pepper. Simmer for 5 to 10 minutes.
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