| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Native, Soups, Vegetables | 6 | Servings | |
INGREDIENTS
| 1 | Yellow squash, diced | |
| 4 | Shallots, with tops chopped | |
| 1 | qt | Water |
| 2 | T | Maple syrup |
| 5 | Cucumber, 1/2" thick | |
| 1 | T | Salt |
| 1/4 | t | Black pepper |
INSTRUCTIONS
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. Posted to MM-Recipes Digest V4 #16 by hdbrer@ibm.net on Jul 03, 99
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Nutrition (calculated from recipe ingredients)
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Calories: 208
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 1200mg
Potassium: 898.9mg
Carbohydrates: 48.9g
Fiber: <1g
Sugar: 4g
Protein: 6.6g