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.