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.