Easy Butternut Squash and Sweet Potato Soup

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A bowl of Easy Butternut Squash and Sweet Potato Soup has the kind of warmth that feels especially welcome when dinner needs to be simple but still comforting. Butternut squash and sweet potatoes bring natural sweetness, coconut milk creates a velvety finish, and cumin, cinnamon, chile, garlic, and onion keep the flavor from becoming one-dimensional.

What makes this soup especially useful is that you can choose how much time and effort you want to put into it. Roast the vegetables first for deeper flavor and light caramelization, or skip that stage and simmer everything directly in the pot for a more straightforward version.

Either route ends in the same place: a smooth, creamy soup with a balance of sweetness, warmth, gentle spice, and richness. Fresh cilantro, toasted pumpkin seeds, coconut milk, or olive oil can then be added at the table for color and texture.

It works just as naturally as a cozy weeknight dinner as it does as a holiday starter. The soup is also well suited to meal prep because it keeps for several days and can be frozen in individual portions for later.

Why You’ll Love This Soup

The ingredients are simple, but they work together in several layers. Butternut squash and sweet potato form the sweet vegetable base, onion and garlic provide savory depth, and coconut milk rounds everything into a creamy consistency.

The spices keep that creaminess lively. Cumin adds warmth, cinnamon reinforces the sweetness of the vegetables, chili powder brings gentle heat, and chili flakes let you decide how spicy the finished bowl should be.

You also get two preparation paths. Roasting develops a deeper, slightly caramelized flavor, while simmering the raw vegetables directly in stock makes the recipe easier when time or oven space is limited.

The texture is adjustable too. Blend completely for a silky soup, use a potato masher for a rustic version, simmer longer for more thickness, or thin the finished soup with extra stock or water.

Roasted or Simmered: Two Ways to Build the Soup

The optional roasting method begins at 190ºC (375ºF). The squash, sweet potatoes, onion, and garlic are roasted with olive oil, cumin, cinnamon, chili powder, salt, and pepper for approximately 30 minutes.

This method is specifically recommended when you want more flavor. The oven helps the vegetables develop a richer character before they ever reach the soup pot.

The quicker route skips roasting completely. Raw chopped squash, sweet potato, onion, and garlic go directly into a saucepan with stock or water and simmer until soft.

Both methods eventually lead to blending and coconut milk. The choice is less about changing the identity of the soup and more about deciding whether you want the extra roasted depth.

Recipe Details

Prep Time: 10 minutes

Cook Time: 30–40 minutes

Total Time: 45 minutes

Yield: 4–6 servings

Category: Soup, Comfort Food

Method: Roasting & Simmering

Cuisine: Healthy, Vegetarian

Diet: Vegan, Gluten-Free when prepared with vegetable stock or water and without non-vegan optional additions

The roasting instructions use 30 minutes, while the simmering stage afterward is listed at 15 to 20 minutes. If you use the full roasting method followed by the full simmer, the actual active cooking sequence may extend beyond the listed 30–40 minute Cook Time.

Equipment Needed

• Large saucepan or pot
• Baking tray, for the optional roasting method
• Blender or immersion blender
• Ladle

A roasting tin can be used for the vegetables. A potato masher is another option if a blender is unavailable.

Ingredients

For the Soup

• 1 butternut squash, peeled and chopped
• 2 sweet potatoes, peeled and chopped
• 1 yellow onion, sliced
• 3 cloves garlic, peeled
• 2 tablespoons olive oil
• 400 ml (1½ cups) full-fat coconut milk, reserving 2 tablespoons for garnish
• 1 teaspoon ground cumin
• ½ teaspoon cinnamon
• ¼ teaspoon chili powder
• 1 teaspoon chili flakes
• 750 ml (3 cups) vegetable or chicken stock, or water
• Salt, to taste
• Black pepper, to taste

Optional Garnishes

• Fresh chopped coriander or cilantro
• Toasted pumpkin seeds
• Extra olive oil
• Reserved coconut milk

Optional Flavor and Texture Additions

• Cayenne pepper
• Extra chili flakes
• Fresh lime juice
• Fresh lemon juice
• Cooked carrot
• Extra sweet potato
• Chickpeas
• Shredded chicken
• Greek yogurt
• Crushed walnuts
• Pecans
• Nuts

Directions

Step 1: Preheat the Oven if Roasting

If you are using the roasting method, preheat the oven to 190ºC (375ºF).

Allow it to come fully to temperature while you prepare the vegetables.

Step 2: Peel the Butternut Squash

Peel 1 butternut squash.

Remove the outer skin carefully so the squash is ready to be cut into roasting or simmering pieces.

Step 3: Cut the Squash into 2-Inch Chunks

For the roasting method, chop the squash into pieces approximately 2 inches in size.

Try to keep the pieces relatively similar so they soften at roughly the same rate.

Step 4: Peel the Sweet Potatoes

Peel 2 sweet potatoes.

Trim away any rough ends before chopping.

Step 5: Cut the Sweet Potatoes

Cut the peeled sweet potatoes into approximately 2-inch chunks if roasting.

Uniform pieces make it easier for the squash and sweet potatoes to finish cooking together.

Step 6: Slice the Onion

Take 1 yellow onion and slice it into thin half-moons.

The thinner onion slices roast or simmer more quickly than large wedges.

Step 7: Peel the Garlic

Peel 3 garlic cloves.

Leave them whole for the standard roasting method.

Step 8: Arrange the Vegetables

Place the butternut squash, sweet potatoes, onion, and whole garlic cloves in a roasting tin.

Spread them out so they are not packed into one dense pile.

Step 9: Drizzle with Olive Oil

Pour 2 tablespoons olive oil over the vegetables.

Toss gently so the squash, sweet potato, onion, and garlic receive a light coating.

Step 10: Add the Cumin

Sprinkle 1 teaspoon ground cumin over the vegetables.

Toss so the spice is distributed across the surface.

Step 11: Add the Cinnamon

Add ½ teaspoon cinnamon.

Mix it through the vegetables along with the cumin.

Step 12: Add the Chili Powder

Sprinkle over ¼ teaspoon chili powder.

This is the chile seasoning used during the roasting stage.

Step 13: Season with Salt and Pepper

Add salt and black pepper to taste.

Toss once more so the oil and seasonings coat the vegetables evenly.

Step 14: Roast for 30 Minutes

Transfer the roasting tin to the oven.

Roast for approximately 30 minutes, or until the vegetables are tender and lightly caramelized.

Step 15: Check the Vegetables

Pierce a squash or sweet potato piece to check tenderness.

The vegetables should be soft enough to continue into the soup without requiring extensive additional cooking.

Step 16: Roast the Garlic Separately if Desired

For an optional deeper garlic flavor, the Notes suggest roasting the garlic separately in foil.

Add the roasted garlic to the soup later with the vegetables.

Step 17: Transfer Roasted Vegetables to a Saucepan

Move the roasted squash, sweet potatoes, onion, and garlic into a large saucepan.

Handle the vegetables carefully because they will already be soft.

Step 18: Skip Roasting for the Faster Version

If you do not want to roast the vegetables, place the raw chopped butternut squash, sweet potatoes, garlic, and onion directly into the saucepan.

Continue with the same stock-and-simmer stage from this point.

Step 19: Add the Stock

Pour in 750 ml (3 cups) vegetable stock, chicken stock, or water.

Use vegetable stock or water if keeping the soup vegan.

Step 20: Make Sure the Vegetables Are Covered

Stir gently so the vegetables settle into the liquid.

The instructions call for covering the vegetables with the stock before bringing everything to a boil.

Step 21: Bring to a Boil

Set the saucepan over high heat.

Bring the liquid to a boil.

Step 22: Reduce the Heat

Once boiling, lower the heat.

The soup should continue at a steady simmer rather than a violent boil.

Step 23: Simmer for 15 to 20 Minutes

Cook for approximately 15 to 20 minutes.

The vegetables should become completely soft.

Step 24: Check the Sweet Potato

Pierce a piece of sweet potato.

It should break apart easily when pressed.

Step 25: Check the Butternut Squash

Test the squash as well.

Both vegetables need to be very soft before blending if you want a completely smooth soup.

Step 26: Simmer Longer for a Thicker Soup if Desired

If you want a thicker consistency, allow the soup to simmer a little longer before blending.

The Notes specifically recommend reducing some of the liquid this way.

Step 27: Add a Cooked Carrot if Desired

One Helpful Tip suggests adding a cooked carrot when you want a thicker soup.

No exact quantity beyond that single carrot suggestion is given.

Step 28: Add Extra Sweet Potato if Desired

Extra sweet potato is another suggested way to create more body.

Use it only as an optional variation.

Step 29: Remove from Strong Heat Before Blending

Once the vegetables are completely tender, reduce or remove the heat.

Prepare to blend while taking care with the hot liquid.

Step 30: Use an Immersion Blender

For the easiest method, place an immersion blender directly into the pot.

Blend until the vegetables, stock, onion, and garlic become smooth.

Step 31: Move the Blender Around the Pot

Blend different areas rather than staying in one spot.

Continue until no large vegetable pieces remain.

Step 32: Use a Stand Blender if Preferred

A stand blender can also be used.

Transfer the soup in small batches rather than filling the blender too full.

Step 33: Blend Carefully

Hot soup can splatter, so work cautiously.

The Helpful Tips specifically recommend small batches when using a countertop blender.

Step 34: Blend Until Silky

Continue blending each batch until completely smooth.

Return blended portions to the saucepan if needed.

Step 35: Use a Potato Masher if You Have No Blender

If a blender is unavailable, use a potato masher.

This creates a chunkier, more rustic soup rather than a perfectly smooth one.

Step 36: Measure the Coconut Milk

Prepare 400 ml (1½ cups) full-fat coconut milk.

Reserve 2 tablespoons before adding the rest to the pot.

Step 37: Add the Coconut Milk

Stir the remaining coconut milk into the blended soup.

Mix until the soup becomes uniformly creamy.

Step 38: Add the Chili Flakes

Sprinkle in 1 teaspoon chili flakes.

Stir them through after the coconut milk has been added.

Step 39: Taste the Soup

Taste carefully.

Check the balance of sweetness, salt, spice, and creaminess.

Step 40: Adjust Salt and Pepper

Add more salt or black pepper if needed.

Stir well after each adjustment.

Step 41: Adjust the Spices if Desired

The instructions allow additional spices to be added according to taste.

Increase only what you feel the soup needs.

Step 42: Add More Chili for Extra Heat

Add additional chili flakes if you want a spicier soup.

A pinch of cayenne pepper is another suggested option.

Step 43: Make It Milder if Preferred

For a milder soup, omit or reduce the optional chile additions.

The Helpful Tips specifically note that the spice level is adjustable.

Step 44: Check the Thickness

Look at how the soup falls from a spoon or ladle.

If it feels too thick, add more stock or water.

Step 45: Thin Gradually

Add only a small amount of liquid at a time.

Stir after each addition until you reach the consistency you want.

Step 46: Add More Coconut Milk if Desired

Coconut milk can also be used to loosen the soup while adding more creaminess.

Keep the reserved 2 tablespoons aside if you want the swirl garnish.

Step 47: Brighten with Lime if Desired

A squeeze of fresh lime juice can be added before serving.

This is suggested as a way to brighten the flavor.

Step 48: Use Lemon as Another Brightening Option

Fresh lemon juice is also suggested.

Add only enough to create the freshness you want.

Step 49: Prepare the Garnishes

Chop fresh coriander or cilantro if using it.

Have toasted pumpkin seeds, olive oil, and the reserved coconut milk ready as well.

Step 50: Ladle the Soup into Bowls

Divide the hot soup among serving bowls.

The listed yield is 4 to 6 servings.

Step 51: Swirl with Coconut Milk

Use the reserved coconut milk to create a creamy swirl over each bowl.

Divide the reserved 2 tablespoons according to how many portions you are serving.

Step 52: Add Fresh Cilantro

Sprinkle chopped coriander or cilantro over the soup.

Add it at the end so it stays fresh.

Step 53: Add Toasted Pumpkin Seeds

Scatter toasted pumpkin seeds on top for crunch.

They provide a different texture against the creamy soup.

Step 54: Add Olive Oil if Desired

Finish with a small drizzle of olive oil.

This garnish is optional.

Step 55: Serve Warm

Bring the soup to the table while warm.

Serve it as a cozy lunch, dinner, or holiday starter.

Why Roasting Changes the Flavor

Roasting is optional, but it is repeatedly recommended when you have the time.

The oven gives the squash, sweet potatoes, onion, and garlic an opportunity to become more concentrated and lightly caramelized before they are diluted with stock.

The cumin, cinnamon, and chili powder also coat the vegetables during roasting.

That means the spices become part of the roasted surface rather than simply floating in the broth.

If time is short, skipping the oven is completely acceptable.

The soup still follows the same general path once the vegetables simmer and blend.

Tips for Easier Butternut Squash Prep

Butternut squash can be awkward to peel.

One tip suggests microwaving it for 30 seconds before peeling.

A sharp vegetable peeler is also recommended.

This can make removing the skin more manageable.

Pre-cut butternut squash is another shortcut.

Use it when convenience matters more than starting with a whole squash.

How to Get the Creamiest Texture

Full-fat coconut milk is specifically recommended for the richest result.

Light coconut milk can be used, but the texture will not be as creamy.

Make sure the squash and sweet potatoes are completely tender before blending.

Firm pieces will make it harder to achieve a silky consistency.

If using a countertop blender, work in small batches.

An immersion blender simplifies the process because everything stays in the pot.

How to Adjust the Thickness

Longer simmering reduces the liquid and creates a thicker soup.

You can also add another cooked sweet potato or a cooked carrot.

For a thinner soup, add stock or water.

Coconut milk can also loosen the texture while keeping the flavor richer.

Remember that the soup naturally thickens during storage.

You may need another splash of liquid when reheating.

How to Make It Spicier

The base recipe contains ¼ teaspoon chili powder and 1 teaspoon chili flakes.

Additional chili flakes can increase the heat.

Cayenne pepper is another suggested option.

Add a small pinch and adjust gradually.

For a gentler soup, omit the extra chile additions.

The squash, sweet potato, cinnamon, cumin, and coconut milk will still create plenty of flavor.

Protein Variations

Chickpeas can be stirred into the finished soup.

They provide extra substance without changing the blended base.

Shredded chicken is another suggested protein addition.

Using chicken changes the vegan status of the dish.

Add either protein before serving rather than changing the main blending process unless you specifically want a different texture.

Coconut Milk Alternatives

Almond cream can replace coconut milk.

Cashew cream is another suggested dairy-free alternative.

These variations change the flavor and texture somewhat while keeping the soup creamy.

Use whichever option best fits the version you want to make.

Extra Vegetable Variations

Carrots can be added to the soup.

Parsnips are another suggested vegetable.

Roasted red peppers can also be included.

These additions can change the sweetness and color while keeping the same basic soup format.

Serving Suggestions

Crusty bread is one of the easiest accompaniments.

The creamy soup is well suited to dipping.

Garlic naan is another recommended pairing.

It makes the meal feel more substantial without requiring another complicated dish.

Toasted pumpkin seeds or nuts can provide crunch.

Walnuts or pecans are specifically suggested for a nutty topping.

A dollop of Greek yogurt is another possible creamy finish.

Keep in mind that this option makes the serving non-vegan.

Turning the Soup into a Meal

A bowl can become more filling with chickpeas stirred in before serving.

Shredded chicken is another option when a vegan version is not required.

Bread or naan adds a substantial side.

A crunchy topping such as pumpkin seeds or nuts makes the texture more varied.

Because the soup is naturally smooth, contrasting toppings make each spoonful more interesting.

Slow Cooker Method

The soup can also be prepared in a slow cooker.

The FAQ instructs you to add all ingredients and cook on LOW for 6 to 8 hours.

Blend before serving.

Because the standard stovetop method reserves some coconut milk for garnish, keep your desired garnish portion aside if you want to preserve that presentation.

Make-Ahead Instructions

The soup is specifically described as meal-prep friendly.

It can be cooked ahead and refrigerated for later.

The flavor is noted as becoming even better the next day.

Prepare fresh garnishes only when you are ready to serve.

Refrigerator Storage

Allow the soup to cool.

Transfer it to an airtight container.

Refrigerate for up to 4 days.

The soup will thicken as it sits.

Reheating on the Stovetop

Transfer the desired amount to a saucepan.

Reheat gently.

If it has become too thick, add a splash of vegetable stock, broth, or water.

Stir until the texture becomes smooth again.

Microwave Reheating

The soup can also be reheated in the microwave.

Warm until heated through, stirring as needed.

Add extra water or broth if the texture is too thick.

Finish with fresh garnishes after reheating.

Freezing Instructions

Let the soup cool completely before freezing.

Transfer it to airtight freezer-safe containers.

Portioning the soup before freezing makes future meals easier.

Freeze for up to 3 months.

What to Leave Out Before Freezing

Do not freeze the soup with fresh herbs or garnishes already added.

Keep those ingredients separate.

Add fresh cilantro, pumpkin seeds, olive oil, or coconut milk after reheating.

This preserves their texture and appearance.

Thawing

Move frozen soup to the refrigerator.

Thaw overnight before reheating.

Warm gently afterward.

Adjust the consistency with water or broth if needed.

Nutritional Information

Approximate nutrition per serving:

• Calories: ~220 kcal
• Carbohydrates: ~30g
• Protein: ~4g
• Fat: ~10g
• Fiber: ~6g

These values are approximate and correspond to the stated recipe information.

Frequently Asked Questions

Can I skip roasting the vegetables?

Yes.

Place the raw squash, sweet potatoes, onion, and garlic directly into the saucepan, add stock or water, and simmer until soft.

Is roasting worth the extra step?

The recipe recommends roasting when you want deeper flavor and more caramelization.

It is optional rather than required.

Can I make the soup in a slow cooker?

Yes.

Cook the ingredients on LOW for 6 to 8 hours, then blend before serving.

What if I do not have a blender?

Use a potato masher.

The result will be chunkier and more rustic.

Can I use light coconut milk?

Yes.

Full-fat coconut milk is recommended for the richest, creamiest texture, while light coconut milk will produce a lighter result.

Can I add other vegetables?

Yes.

Carrots, parsnips, and roasted red peppers are all suggested additions.

How can I make the soup thicker?

Simmer longer before blending.

A cooked carrot or extra sweet potato can also add body.

How can I thin the soup?

Add vegetable stock, water, or a little more coconut milk.

Adjust gradually until the texture suits you.

Can I make it spicier?

Yes.

Add extra chili flakes or a pinch of cayenne pepper.

Can I make it milder?

Yes.

Reduce or omit the additional chile ingredients.

Can I add protein?

Yes.

Chickpeas or shredded chicken are both suggested.

Shredded chicken will make the dish non-vegan.

Is the soup vegan?

It can be.

Use vegetable stock or water rather than chicken stock, and avoid shredded chicken or Greek yogurt toppings.

How long does it keep?

Refrigerate in an airtight container for up to 4 days.

The soup may thicken during storage.

Can I freeze it?

Yes.

Freeze cooled soup for up to 3 months.

What should I do if it thickens after storage?

Add a splash of stock, broth, or water while reheating.

Stir until the desired consistency returns.

More Cozy Soup Inspiration

If creamy vegetable soups are a favorite in your kitchen, Creamy Pumpkin Soup is another related idea mentioned alongside this recipe.

Spiced Lentil Soup offers another warm option when you want something cozy with a different texture and flavor profile.

Final Thoughts

Easy Butternut Squash and Sweet Potato Soup has the kind of flexibility that makes a recipe easy to return to. You can roast the vegetables when you want deeper flavor, simmer them directly when you need something simpler, and adjust the final thickness and spice without changing the heart of the dish.

The sweetness of the squash and sweet potatoes gives the soup its foundation. Cumin, cinnamon, chili powder, garlic, onion, and chili flakes keep that sweetness balanced, while full-fat coconut milk gives every bowl its smooth, velvety finish.

It is just as practical after the first meal as it is when freshly made. Refrigerate portions for up to four days, freeze extras for up to three months, and loosen the soup with a little stock or water whenever reheating makes it thicker.

Finish each bowl simply with coconut milk and cilantro, add pumpkin seeds for crunch, bring in lime for brightness, or make it heartier with chickpeas or chicken. Whether roasted for extra depth or simmered for convenience, Easy Butternut Squash and Sweet Potato Soup delivers a warm, creamy meal built from vegetables, spice, and the kind of comfort that works in almost any season.

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Easy Butternut Squash and Sweet Potato Soup

This Easy Butternut Squash and Sweet Potato Soup is velvety, creamy, and warmly spiced with cumin, cinnamon, chili, and rich coconut milk. Whether you roast the vegetables first or simmer them directly, it makes a comforting soup for cozy meals, nourishing lunches, or meal prep.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 45 minutes
• Course: Soup, Comfort Food
• Cuisine: Healthy, Vegetarian
• Method: Roasting & Simmering
• Servings: 4–6 servings
• Diet: Gluten Free
• Calories: 220 kcal

Equipment

• Roasting tin
• Large saucepan
• Immersion blender or stand blender

Ingredients

• 2 sweet potatoes, peeled and chopped
• 1 butternut squash, peeled and chopped
• 1 yellow onion, sliced
• 3 cloves garlic, peeled
• 2 tablespoons olive oil
• 750 ml (3 cups) vegetable or chicken stock (or water)
• 400 ml (1 ½ cups) full-fat coconut milk (reserve 2 tablespoons for garnish)
• 1 teaspoon ground cumin
• 1 teaspoon chili flakes
• ½ teaspoon cinnamon
• ¼ teaspoon chili powder
• Salt and pepper, to taste

Optional Garnishes

• Toasted pumpkin seeds
• Fresh chopped coriander (cilantro)
• A drizzle of olive oil or coconut milk

Instructions

Step 1: Roast the Vegetables, If Desired

For the optional roasted version, preheat the oven to 190ºC (375ºF).

Peel and chop the butternut squash and sweet potatoes into 2-inch chunks. Slice the onion into thin half-moons and leave the garlic cloves whole.

Arrange the butternut squash, sweet potatoes, onion, and garlic in a roasting tin. Drizzle with olive oil, then season with ground cumin, cinnamon, chili powder, salt, and pepper.

Roast for 30 minutes, or until the vegetables are tender and slightly caramelized.

Step 2: Simmer the Soup

If you roasted the vegetables, transfer them to a large saucepan.

If you are skipping the roasting step, place the raw chopped butternut squash, sweet potatoes, onion, and garlic directly into the saucepan.

Cover with the vegetable or chicken stock, or use water. Bring to a boil over high heat.

Reduce the heat and simmer for 15-20 minutes, or until all of the vegetables are completely soft.

Step 3: Blend Until Smooth

Use an immersion blender to blend the soup directly in the saucepan until smooth.

Alternatively, carefully transfer the soup to a stand blender in batches and blend until completely smooth. Use caution when blending hot liquids.

Step 4: Add the Coconut Milk

Stir in the full-fat coconut milk, reserving 2 tablespoons for garnish.

Add the chili flakes for extra heat. Taste the soup and adjust with more spices, salt, and pepper as needed.

If the soup is too thick, add more stock or water until it reaches your preferred consistency.

Step 5: Garnish and Serve

Ladle the soup into serving bowls.

Swirl a spoonful of the reserved coconut milk over each bowl. Garnish as desired with fresh chopped coriander, toasted pumpkin seeds, or an extra drizzle of olive oil.

Serve warm.

Notes

• For a Thicker Soup: Let the soup simmer longer to reduce some of the liquid before blending.
• For Extra Depth of Flavor: Roast the garlic separately in foil before adding it to the soup.
• For More Spice: Add a pinch of cayenne pepper or extra chili flakes.
• Meal Prep Friendly: This soup stores well and can be prepared ahead for later meals.

Nutrition

• Calories: 220 kcal
• Fat: 10g
• Carbohydrates: 30g

Serving Suggestions

• Serve warm as a comforting lunch or light dinner.
• Finish each bowl with the reserved coconut milk for a creamy presentation.
• Add toasted pumpkin seeds when you want extra texture.
• Garnish with fresh coriander for a fresh herbal finish.
• Add an extra drizzle of olive oil or coconut milk just before serving if desired.

Storage

How to Store

Allow leftover soup to cool before transferring it to an airtight container. Keep it refrigerated until ready to serve again.

How to Refrigerate

Store the soup covered in the refrigerator for convenient meal prep. Stir well before reheating, especially if the soup thickens while chilled.

How to Reheat

Reheat gently on the stovetop until warmed through, stirring occasionally.

If the soup becomes thicker than you prefer, add a little more stock or water as suggested in the recipe until the consistency is right.

How to Make Ahead

Prepare the soup in advance and refrigerate it until needed. Reserve any garnishes separately and add them only when serving.

Best Texture Tip

Blend the vegetables only after they are completely soft for the smoothest consistency. For a thicker soup, simmer longer before blending; for a thinner consistency, add more stock or water.