Squash Soup - What's the Point of the Soup?

Soup is either one solid liquid, like you're drinking this. Or it's either one solid viscosity all the way through. If you're going to have bits as they'd say, say in UK bits of something, whatever it you can't have big and little, big and little. They got to be the same size for spooning them in, right? And I suppose it's context dependent, but I think as a general principle, that's probably true. You actually got a response from someone more informed than at least myself, maybe yourself about the soup. So Roman, who is a qualified chef, who has been to a fair few conferences with, he said for