Ogwissimanabo (Yellow Squash Soup)

Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 | medium |
yellow summer squash
diced |
|
4 | each |
shallots
with tops, chopped |
* |
1 | quart |
water
|
* |
2 | tablespoons |
maple syrup
|
|
5 | slices |
cucumbers
1/2 " thick |
|
1 | tablespoon |
salt
|
|
¼ | teaspoon |
black pepper
|
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 | medium |
yellow summer squash
diced |
|
4 | each |
shallots
with tops, chopped |
*
|
0.9 | l |
water
|
*
|
30 | ml |
maple syrup
|
|
5 | slices |
cucumbers
1/2 " thick |
|
15 | ml |
salt
|
|
1.3 | ml |
black pepper
|
*
|
Directions
Place the squash, shallots, water and syrup into a large soup pot and simmer for 40 minutes, until the squash is tender.
Add the cucumbers.
Pit everything into a large bowl and mash until it forms a thick, creamy paste (or use a blender).
Put the mixture back into the soup pot and season with salt and pepper.
Simmer for 5 to 10 minutes.
julia assef
this made squashy water! do not try this recipe
12 months ago