Ingredients
- 4 shallots
- 1 squash (yellow)
- 950 ml water
- 40 gr maple syrup
- 8 gr salt
- 1 gr black pepper
- 5 slices cucumber (sliced)
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.
