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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.
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.