I made butternut squash soup last night as a preview, thinking I'll make a fresh batch on Thanksgiving. Well, turns out I made enough for 2 meals for 2, and a party of 8 on Thanksgiving. I reserved about 2/3 of the puree (before adding cream). Can I freeze the puree for use later without detriment to flavor & consistency? I'm squeamish about leaving it in the frig for 4 days. I'd rather freeze for 3 and take it out Wed for use on Thu. Do you think this plan will work?