I think if you hit it with the immersion blender when you reheat it'd be fine. But, to be safest you could cook the soup all the way to the stage of immersion blending/blender, etc. Just leave the soup chunky until you reheat then hit it with the immersion blender and if you want to add a bit of cream then, do so.

I've never had good luck with frozen creamed based soups. However, I often make them without the cream and add when I reheat it. Works like a charm.

Of course. That makes perfect sense and that is what I will do. Thanks, you smart people.

I know you did not ask for a recipe, but I thought I would suggest a T&T recipe that I freeze often with excellent results. It is by Ina

Roasted Butternut Squash Soup and Curry Condiments

2008, Barefoot Contessa Back to Basics, All Rights Reserved

Prep Time:
15 min
Inactive Prep Time:
--
Cook Time:
1 hr 0 min

Level:
Easy

Serves:
4 to 6 servings

Ingredients

3 to 4 pounds butternut squash, peeled and seeded
2 yellow onions
2 McIntosh apples, peeled and cored
3 tablespoons good olive oil
Kosher salt and freshly ground black pepper
2 to 4 cups chicken stock, preferably homemade
1/2 teaspoon good curry powder

Condiments for serving:

Scallions, white and green parts, trimmed and sliced diagonally
Flaked sweetened coconut, lightly toasted
Roasted salted cashews, toasted and chopped
Diced banana

Directions

Preheat the oven to 425 degrees F.

Cut the butternut squash, onions, and apples into 1-inch cubes. Place them on a sheet pan and toss them with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Divide the squash mixture between 2 sheet pans and spread in a single layer. Roast for 35 to 45 minutes, tossing occasionally, until very tender.

Meanwhile, heat the chicken stock to a simmer. When the vegetables are done, put them through a food mill fitted with the medium blade. (Alternatively, you can place the roasted vegetables in batches in a food processor fitted with the steel blade. Add some of the chicken stock and coarsely puree.) When all of the vegetables are processed, place them in a large pot and add enough chicken stock to make a thick soup. Add the curry powder, 1 teaspoon salt, and 1/2 teaspoon pepper. Taste for seasonings to be sure there's enough salt and pepper to bring out the curry flavor. Reheat and serve hot with condiments either on the side or on top of each serving.

Here is a link that might be useful: Roasted Butternut Squash Soup

Did you post that once before, awhile back? I did a search on this forum for "butternut" and came up with a few recipes that were posted in the past. This was one I copied and saved! Sounds so yummy.

I was planning on trying this one from Marisol's blog called Memories in the Baking:

Butternut Squash and Pear Bisque

3 tablespoons unsalted butter
1 large onion, thinly sliced
2 pounds butternut squash, peeled, seeded, and cut in 1-inch cubes
1 large pear, preferably Bosc, peeled, cored and roughly chopped
Kosher salt and freshly ground black pepper
2 teaspoons mild curry powder
6 cups rich chicken stock
1 cup heavy cream

In a 6-quart soup pot, melt the butter over medium heat. Saut� the onion, stirring often until soft and translucent, 5 to 7 minutes. Add the squash and pear, and season with salt and pepper.
Decrease heat to low, and cook, stirring occasionally until squash is soft and caramelized, about 15 minutes.
Add the mild curry powder, stirring for about 1 minute. Pour in the chicken stock and simmer until squash is cooked through, about 30 minutes.
Stir in the heavy cream and return soup to a simmer. Check the seasonings, and add more salt and pepper, if needed. In batches, carefully pur�e the soup in a blender, until smooth. Serves 8. Inspired by The Paley's Place Cookbook.

Hmm, now I have to decide which one. I just don't like a soup with things like sage or other spices. A little curry is fine.

I've made Sol's bisque and is was excellent. I did not use as much curry however.

Perhaps I did post it in the past. I would have shared it here because it is that incredibly delicious,and it is a creamy tasting soup without using cream. I have had to make many, many changes in our diet due to DH's heart issues; eliminating cream was very hard.
You will not be disappointed.

Choices, choices. What to do. My friend who is coming over had a stent placed in her heart (or nearby vessel) so maybe going creamless is a good idea. Might be good for me, too. Her cardiologist does not limit her diet in any way, which I find odd.

Mriver, do you think I could freeze your recipe?

When it says "3 to 4 pounds butternut squash, peeled and seeded", does that mean 3-4 pounds before it is peeled and seeded or 3-4 pounds after cutting it up? I guess if it can be three OR four pounds, it doesn't matter.

Yes I freeze the soup after it has cooled completely.
Serve the condiments on the side - include the banana -- yum.

I guess on the amount of butternut squash. You can find it already peeled and chunked in some grocer's cases, just make sure it looks fresh.

If she has high Blood pressure - omit the salt!

I have been amazed at the lack of nutritional guidance the Cardiologists give. When you have a person who is young (for developed heart issues) fit, slim, non smoker, and athletic and has heart surgeries and heart attacks--it is bad genes--diet is rather insignificant--but who wants that cheeseburger to push it further????

Yes****Skip the cream****I promise the soup is delicious, and you will not notice--I was a huge creamy soup fan!

Thanks for the tips. I'll let you know how it goes. Skipping the cream is a good idea, especially after what my scale said this morning. No cream for me.

From, Schuylkillrivergirl

:~)

I like it! Looked it up - now I know how to pronounce it....

This is my go-to broccoli and cheese soup. I put it in margarine/sour cream containers and freeze it all the time. I just heated one up last nite for dinner, and I don't have a problem with it separating.

Broccoli-Cheese Soup

1 tablespoon butter, melted
1/2 medium onion, chopped
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half (or 1 cup milk and 1 cup half-and-half)
2 cups chicken stock or bouillon
1/2 pound fresh broccoli
1 cup carrots, julienned
salt and pepper, to taste
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar cheese

Saute onion in butter. Set aside.

Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half,then the chicken stock whisking all the time. Simmer for a few minutes.
Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt and pepper.
The soup should be thickened by now. Pour in batches into blender and puree (or use an immersion blender).
Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg and serve.

Mrivergirl -- Schuylkill is easy to say but hard to spell. Skool-kill. And just how do you pronounce Magothy??

Jasdip, thanks Another soup recipe to try!

So, I decided to go ahead with Sol's Butternut Squash & Pear Bisque since I already had the pears and all I can say is -- yowza! It is so delicious. I was glad for Teresa's tip about reducing the curry. I used half as much as the recipe calls for and that was about right unless you really like the taste of curry. The pear balanced the curry nicely.

I am going to try some other B-Nut soup recipes, too. I think there must be several ways to prepare it that would be delicious. I will try M-River's next, since I would prefer a healthier version. All that cream tastes good but can only be a once-in-awhile treat.

Thank you Sol (wherever you are these days) for that delicious recipe

Dedtired, when recipes state the amount before the preparation, that usually means before it's diced etc.

4 lb potatoes, peeled and diced vs 4 lb peeled and diced potatoes.

1/4 cup butter, melted; vs 1/4 cup melted butter.

Gotcha. That's what I figured but I often see the squash sold already chunked up. That's what I bought since it looked nice and fresh at TJ's. Thanks.