1 md Yellow squash, diced
4 ea Shallots, with tops, chopped
1 qt Water
2 tb Maple syrup
5 sl Cucumber (1/2″ thick)
1 tb Salt
1/4 ts 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.