Butternut Squash Soup

Whole Foods has a savory squash soup garnished with crab. It does call for a scant amount of cream, and specifically states that if freezing do not add the crab or cream until ready to serve. You can get the recipe on their site.

This is my favorite butternut squash soup, which I found in the NYT cookbook and here, with a lovely piece by Amanda! http://www.nytimes.com/2004/12/12/magazine/12FOOD.html?pagewanted=print&position=

It doesn't call for cream except for creme fraiche at the end on each bowl, but I freeze some every time I make it and then add the creme fraiche later.

You can definitely freeze your squash soup. I would even freeze it with the cream already added in. I have not tried any recipes for squash soup on F52, but there is a good one on smittenkitchen.com that I have used.
http://smittenkitchen.com/blog/2006/10/the-leaf-peeps/