Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Oct 28, 2012 04:22 PM

Freezing Butternut Squash Soup

I just made the most wonderful butternut squash soup, with some delicata thrown in. Since I "winged it", I don't trust myself to recreate this awesomeness. Can I freeze it for Thanksgiving while still maintaining it's taste and creamy texture?

  1. Click to Upload a photo (10 MB limit)
      1. We freeze squash soup quite successfully. We pour cooled soup into plastic, lidded containers and let the soup freeze, then we take the blocks of frozen soup out of the containers and vacuum seal them in plastic. They last a long time and taste fresh that way.

        But between now and Thanksgiving I would think the soup would taste fine without the vacuum sealing...

        1. I freeze the stuff all the time. It holds up very well, even for months (though it generally gets used up well before then).
          nlgardener's advice is spot-on.

          1. Yes. I freeze it all the time. Pour the cooled soup into ziplock bags and freeze flat. Takes up the least space in the freezer.

            1 Reply
            1. re: cheesecake17

              Yep, that's what I do. Quart size zip locks work best for me - I cut the bag(s) off and plop the soup in a pot and let it thaw on low heat. I made the mistake of using a gallon bag once, only to realize that the frozen soup was too large for any of my pots (except a big Dutch oven) and too big for any non plastic microwaveable containers! Anyway, it freezes beautifully.