Cream of Squash Soup with Oatmeal
What you need:
- 1/8th of a small Squash – minced or grated
- 2 tbsp sugar
- 1 packet of single serve instant cream of (anything i.e. mushroom, potato, chicken, asparagus, etc.) soup
- 3 tbsp. of powdered milk dissolved in some water.
- ½ cup of quick cooking oatmeal
- salt & pepper
- Italian seasoning and other herbs
- Boil your pumpkin in water just enough so that all the squash pieces are submerged in water. Mix in sugar.
- Using a fork and a spoon SQUASH the SQUASH as well as you can. (If you have a blender you can do this at the very end.)
- Add in the Italian seasoning, other herbs and salt and pepper to taste.
- Dissolve single serve packet of cream of soup into the pot. Incorporate well. You’ll see the soup start to thicken.
- Allow to simmer for 10 minutes.
- Add oatmeal and allow to simmer for 10 minutes. The soup will thicken further.
- If you want a smoother soup and you have a blender wait till the soup is lukewarm then blend until fine. If you want it finer still, pour the mixture into a sieve.
This makes soup good as one meal. It will be too much if this is just a 1st course.
- I used the packet of cream of whatever soup as a cheat so that I don’t have to flavor things from scratch. You can leave it out if you want. Add flavor by sautéing garlic and onions with your squash before boiling. Or sautéing bacon or using chicken/vegetable broth instead of water.
- Instead of squash use a pumpkin. (Truthfully, I picked up the wrong gourd at the grocery and ended up with a squash instead of a pumpkin.)
- Substitute oatmeal for 2-3 tbsp. of flour, or 2 tsp of cornstarch to thicken the soup. Or leave it out altogether for a more runny or watery soup.