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Place the squash, shallots, water & syrup into a large soup pot & simmer for 40 minutes, until the squash is tender. Add the cucumbers. Place 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. Makes 6 servings
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