Some dishes, a generic stew for example, are called refrigerator velcro — pretty much anything in the fridge sticks to them. We had half an onion, a couple of Zucchinis (one quite elderly), a summer squash, and about a third of a butternut squash that needed using up. What better way to do that than by munging them all together with some chicken broth and sour cream to make squash soup. So we did. And there were leftovers.
The basic soup was very bland and needed salt. We tried spicing it up with salt, a little too much sugar, ponzu sauce, and way too much Lonnies Wholly Huli Hawaiian BBQ sauce, which is like ponzu, with added pineapple and garlic. It was much better, but it was not what you’d recognize as squash soup.
As presented, the soup was very thick, like a thin applesauce. It was likely that there wasn’t enough plain liquid in it for oatmeal, so I tried 2/3 of a cup of chicken broth and 1/2 a cup of soup. That worked out just right.
Setup: 1/3 cup of stone ground rolled oats, 2/3 cup of chicken broth, 1/2 cup of squashlike soup. Cook for 10 minutes or so, depending on the exact style of oats.
Results: Acceptable. Still too heavy on the Huli, but otherwise quite tasty. I’ll continue the experiment, later.